While we were waiting for our house to cool back down after we had been without power, we went to a fresh-Mex restaurant and I basically ate all my feelings (which, it turns out, I’m extraordinarily good at), paying special attention to the salsa bar. All of the salsas really hit the spot, but my favorite was a fresh tomatillo salsa. Like, I literally drank what was left in the cup after I ran out of chips (did I mention it was quite a day??) We have a recipe for roasted tomatillo salsa that I love, but there’s something so refreshing and satisfying about fresh tomatillo salsa. The biggest thing to remember with this salsa is a) it needs to stand for at least an hour before serving and b) you may need to add a little sugar because tomatillos are very tangy. And then just go ahead and try to stop…I bet you can’t. At least I can’t. But I may not be the best person to ask…this basically applies to my relationship with chips and salsa:So. With your grain of salt in hand, prepare yourself for some of the best salsa ever.
You’re going to need 1 pound of tomatillos (buy a few more than you think you’ll need because there will inevitably be some unpleasant surprises once you pull back the husks), a very small white onion (or about 1/2 heaping cup of chopped white onions), 5-6 cloves of garlic, a jalapeño (removed of seeds and membranes, although you might want to hang onto them if you think the salsa won’t be hot enough), the juice of a lime, and a small handful of cilantro. Combine tomatillos and jalapeños in the jar of your blender
and pulse until the tomatillos are finely chopped/crushed. Add the onions, garlic, lime juice, cilantro, salt, and sugar. Pulse until garlic, onions, and cilantro are chopped but not completely blended smooth. Refrigerate for at least 1 hour before serving. You can store this for up to 7 days.
