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Tomatillo Salsa

From Salty Fig

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Serving suggestions

Make a skewer of a large cooked and chilled shrimp with a summer sweet melon ball in the curve of the shrimp and add the skewers to the tomatillo salsa as a dip.

OR serve with tortilla chips, quesadillas, sliced tomatoes, or roasted corn.

 

Tags

Mexican, Appetizer, tomatillos, mexican

Fig It!

tomatoes,summer

Ingredients:

1 pound tomatillos, fresh

2 Tablespoons extra virgin olive oil

1 Tablespoon honey

1/2 teaspoon Kosher salt

1 plum tomato quartered, inside removed,  finely diced (brunoise)

3 limes, juiced

1/4 large red onion or 1/2 of medium red onion, finely diced (brunoise)

1 serrano or farm salsa tomato (not spicey), finely diced (brunoise)

1 avocado, finely diced. Dice right before mixing it in the salsa so it doesn't turn brown.

1/2 bunch cilantro, washed and finely diced

Method:

1. Peel the husks off the tomatillos, wash them in very hot water, and then place them in a bowl of cold water.

2. Cut the tomatillos in half and place them in a blender with the olive oil. Puree until the pulp is smooth, but you can see the seeds of the tomatillo.

3. Place the tomatillo puree in a medium bowl. Add salt, diced tomato, 2/3 of the lime juice, diced onion, diced serrano, and cilantro to the puree and mix well. Add the avocado. 

4. Taste and add a sprinkle of more salt, if needed, and the remaining lime juice.