I don’t love super spicy food. But, it’s Cinco de Mayo weekend – so spicy is the drill. To temper your spicy tacos, enchilada, burritos or whatever else you’re making, muchachas…Try this fresh and mild-ish tomatillo salsa.
Tomatillos are a berry. They come wrapped in a papery skin that needs to be removed and then they are sticky. Sounds gross. Isn’t. So just peel the skin off and wash them before using.
Fresh and Sweet Tomatillo Salsa (serves 6)
Tiny Apartment Tips:
- Make ahead and chill in the fridge to save pre party counter space for margarita making
- Wash your hands WELL after handling the jalapeno – the oils on your hands from the pepper will burn your eyes or any super sensitive areas…nuff said
- 8 medium Tomatillos – peeled, washed and quartered
- 1 jalapeno – remove seeds and vein if you want to diminish heat – quartered
- 2 Garlic cloves – smashed
- 2 small onions – quartered
- 1 ripe Avocado – peeled, seeded and cut into chunks
- 2 TSP kosher salt
- 1/2 cup fresh cilantro leaves, chopped
- 1 TSP lime juice – just to freshen it up even more!
1. Put the onion, jalapeno and garlic in a Cuisinart food processor and finely chop
2. Add the tomatillos, avocado, lime juice and salt and pulse until chopped – but not totally smooth
3. Transfer to a bowl and stir in the cilantro
Serve with the Skirt Steak from yesterday’s entry.
Adios! And, Happy Cinco de Mayo!