Tomatillo Salsa

Recipe
comment
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

I was addicted to a phenomenal tomatillo salsa that lulled me into a pleasure-induced coma when I worked at a Mexican restaurant as a college student in Los Angeles. The pleasure of this taste sensation was quickly eclipsed by the agony of the hungry hoards who greedily took advantage of the freebies harping,“more chips and salsa” in high-pitched squeals of desperation.

As these greedy patrons impatiently waited for their main meals, I was forced to make countless agonizing trips back and forth to tomatillo- and margarita-stained tables. It was the bane of my existence. I left that job thinking that if I ever heard the phrase “more chips and salsa" again I would willingly jam needles into my eyes. Thank goodness I can forget the pain and remember the pleasure.

This raw take on tomatillo salsa is super easy and bursting with just the right balance of zesty and spicy that does makes it hard to quit eating.

More Chips and Salsa please!

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Tomatillo Salsa

Tomatillo Salsa

Makes 4 Cups10 MINS
  • 10 medium tomatillos, husked, rinsed, and roughly chopped
  • 1 tablespoon ribbed, seeded, and chopped jalapeño, plus more to taste
  • 1 cup cilantro leaves
  • 1/2 medium red onion, roughly chopped

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lime juice, plus more to taste
  • 2 teaspoons minced garlic (2 cloves)
  • 2 teaspoons Celtic sea salt, plus more to taste

Throw all the ingredients into the blender, and pulse on a low speed for a rustic consistency. Tweak the jalapeño, lime juice, and salt to taste.

Photo by Trent Lanz and styling by Alicia Buszczak

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