Tomatillo Salsa

Canned tomatillos work just as well as fresh, really

Yes, we used canned. Fresh may be best, but gosh darn it, it’s not like we’re crazy foodies who have to do everything the hard way and avoid shortcuts and only use fresh ingredients… hmm, OK, well maybe not today. (Instructions for fresh and canned are included.)

Tomatillo salsa

• 1 28-ounce can tomatillos or 11-16 fresh
• 1/2 small red onion, diced
• 1-2 fresh jalapenos, diced
• 1 clove garlic, minced
• Juice and zest from one lime
• 1/8 cup cider vinegar (if using fresh)
• 3 cups water (if using fresh)
• 1/2 bunch cilantro chopped fine
• Sugar/salt to taste

If using fresh tomatillos husk and rinse under warm water. Put into a pan with vinegar, water, garlic and jalapeno and bring to a boil. Turn heat down to simmer and cook until tomatillos split and can be crushed with a spoon. If using canned pour out half of the juice in the can and replace with water. Cook the contents of the can with the jalapeno and garlic until mushy. Place contents of pan and the rest of ingredients in a blender and mix till smooth. Add sugar and salt to taste and serve warm or cold.