Fresh Tomatillo Salsa

Recipe by: Barbara Kafka, Christopher Styler | from Vegetable Love

Cookstr

Course: Hors D'oeuvre

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Shutterstock, stock photo of a similar dish.

In northern climes, tomatillos—the green tomato-shape fruits with the brown papery husks—are easier to find than they used to be. They are nicely astringent. Serve tomatillo salsa along with a more conventional red tomato salsa.

Yield: Makes 1½ cups

INGREDIENTS

2 medium cloves garlic, smashed and peeled
1 small jalapeño pepper, seeded and deribbed
½ pound tomatillos, husks removed, rinsed well, cored and coarsely chopped
2 scallions, trimmed and cut into 2-inch lengths
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 teaspoon kosher salt
Freshly ground black pepper to taste

Directions

Place the garlic and jalapeño in a food processor and chop very fine. Add the tomatillos and scallions and process until finely chopped but not puréed.

Transfer the mixture to a bowl and stir in 1/3 cup water and the remaining ingredients.

Allow to stand for about 30 minutes, then adjust the seasoning and serve.