Name: Tomatillo Salsa (Salsa Verde)
Total time: PLACEHOLDER
Cuisine: Mexican
Ingredients: 1/2 teaspoon table salt; 1 pound fresh tomatillos (about 8), husked and washed; 1/2 small onion , chopped coarse; 1 medium jalapeño chile , seeds and ribs removed (seeds minced and reserved), chile minced; 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon); 1/2 cup packed fresh cilantro leaves; 1 tablespoon juice from 1 lime

Why This Recipe Works

For a tangy, well-balanced tomatillo salsa recipe that highlighted the green, citrusy notes of the fruit and paired nicely with a variety of Mexican dishes, we briefly boiled whole husked tomatillos to soften their firm texture and tame their acidity. A few quick pulses in a food processor along with onion, garlic, jalapeño chile, cilantro, and lime juice and the salsa was ready to serve. We also liked the salsa recipe made with tomatillos that were broiled—their charred skins lent the salsa subtle smoky nuances.

Before You Begin

The outer husk of a fresh tomatillo should be dry, the tomatillo itself should be bright green, with a fresh, fruity smell. While fresh tomatillos are preferred for this recipe, canned ones will work as well; substitute two 13-ounce cans tomatillos, drained, and skip step 1. Serve this salsa with grilled meats or fish, tamales, fajitas, or simply as a dip for tortilla chips.

Instructions

Bring 2 quarts of water to a boil in a large saucepan. Fill a medium bowl with ice water. Stir in 2 teaspoons salt and the tomatillos into the boiling water and cook until the color of the tomatillos dulls slightly and they are tender but not mushy, 8 to 10 minutes. Drain the tomatillos, transfer to the ice water, and let cool, about 5 minutes.

Drain the tomatillos (no need to pat dry) and transfer to a food processor. Add the remaining ingredients and 1/2 teaspoon salt and process until roughly chopped, about 7 pulses. Season with the reserved minced jalapeño seeds and salt to taste and serve. (The salsa can be refrigerated in an airtight container for up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.)