Tomatillos are like little presents or little Japanese lanterns. The green or purple fruit resides in a crisp “paper” wrapper – waiting to be unfolded and prepared. This salsa has a brightness and sharpness that pairs well with traditional Mexican flavors and is a tasty accompaniment to grilled meats.
- 1 pound tomatillos
- 6 sprigs cilantro
- ½ cup onions, chopped
- 1 pinch salt
- Bring a pot of water to a boil.
- Remove the husks from the tomatillos and wash in cold water.
- Cook whole tomatillos in boiling water for 5 minutes.
- Wash and pick the leaves of cilantro.
- Rough chop the tomatillos.
- Combine the tomatillos, onion, and cilantro in a blender or food processor. Blend until smooth and add salt to taste.
- Serve with baked corn chips, which are really easy to make. Just cut fresh corn tortillas into small triangles and place on a cookie sheet. Toast in a 350 degree F oven until crispy. If the tortillas are dry, you can toss the triangles with a small amount of corn oil before toasting.
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