Tomatillo Salsa

Name: Tomatillo Salsa
Ingredients: 2 cups husked, rinsed and chopped tomatillos (or use 1 1/2 cups tomatillos and 1/2 cup cored and chopped ripe or green tomatoes); 2 medium poblano or other mild green fresh chilies, optional, preferably roasted and skinned; 1 teaspoon minced garlic, or to taste; 1/4 cup chopped white onion; Salt and pepper to taste; Cayenne or minced jalapeo to taste, optional; 1 tablespoon fresh lime juice, or to taste; 1/4 cup chopped fresh cilantro leaves

8 ingredients

3 steps

Ingredients

2 cups husked, rinsed and chopped tomatillos (or use 1 1/2 cups tomatillos and 1/2 cup cored and chopped ripe or green tomatoes)
2 medium poblano or other mild green fresh chilies, optional, preferably roasted and skinned
1 teaspoon minced garlic, or to taste
1/4 cup chopped white onion
Salt and pepper to taste
Cayenne or minced jalapeo to taste, optional
1 tablespoon fresh lime juice, or to taste
1/4 cup chopped fresh cilantro leaves

Directions

1

In a bowl, combine tomatillos, poblanos if you are using them, garlic, onion, salt, pepper and cayenne or chili.
2

Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room temperature before serving).
3

Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro.