- 1 – 1 1/2 lbs. tomatillos
- 1/2 cup chopped white onion
- 1/2 cup cilantro leaves
- 1 Tbsp fresh lime juice
- ¼ teaspoon sugar (optional)
- 2 jalapeno peppers OR Serrano Peppers, stemmed, seeded & chopped (use whole for more heat)
- Salt to taste
Remove papery husks from tomatillos and rinse well.
3 Methods to preparing your tomatillos:
1. Oven Roasting: cut tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2. Pan Roasting: coast the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side.
3. Boiling: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
Place the cooked tomatillos, lime juice, onions, cilantro, chili peppers, sugar (if using) in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator. Serve with chips or as a salsa accompaniment to Mexican dishes.
Wine Pairing: Try this flavorful salsa paired with the newly released 2015 Bishop's Peak Sauvignon Blanc. The tropical notes and bright acidity of the wine balance nicely with the flavors of the tomatillo salsa verde.