Editor's note: Use this salsa to make Deborah Schneider's Tacos of Carnitas Roasted with Orange, Milk, and Pepper .
Tomatillos look like small green tomatoes in sticky, papery husks. In fact, they are relatives of the tomato and are a type of ground cherry. They are native to Central America. Fresh-tasting and excitingly tart, this chunky salsa is great on grilled meat, tostadas, or seafood. It can be made in less than a minute and should be used immediately.
Recipe information
Yield
Makes 1 cup
Ingredients
Preparation
Step 1
1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.
Step 2
2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.
Step 3
3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.
Recipe notes
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