Equipment
Ingredients
Vegetables and Aromatics
- 450 g tomatillos, husked and rinsed
- 60 g white onion, roughly chopped
- 1 jalapeño pepper, stemmed and halved
- 2 garlic, peeled
- 15 g fresh cilantro, roughly chopped
Seasoning
- 15 ml lime juice, freshly squeezed
- kosher salt
Nutrition (per serving)
Method
Remove the papery husks from the tomatillos and wash them thoroughly under warm water to remove their natural sticky residue.
Roughly chop the cleaned tomatillos, white onion, and jalapeño into large chunks to ensure they process evenly.
Place the tomatillos, onion, jalapeño, garlic, cilantro, lime juice, and a pinch of kosher salt into the food processor. Pulse until the ingredients break down into a coarse, slightly chunky salsa.
Transfer the salsa to a serving bowl. Taste and add additional kosher salt or lime juice if necessary. Cover and refrigerate for 30 minutes to allow the sharp raw flavors to meld and mellow.
Chef's Notes
- Always rinse tomatillos thoroughly under warm water. The sticky film beneath the husk can impart an unpleasant bitter flavor if left intact.
- For a deeper, mellower flavor profile, try roasting the tomatillos, onion, and garlic in the oven or charring them in a dry skillet before blending.
- Heat levels in jalapeños can vary wildly. Start with half a pepper if you are sensitive to spice, and blend in the rest only after tasting.
- Cilantro stems pack a massive amount of flavor. Do not discard them; simply chop the tender upper stems right along with the leaves.
Storage
Refrigerator: 1 week — Store in an airtight container. The salsa may separate slightly; stir before serving.
Freezer: 3 months — Texture may become slightly watery upon thawing. Best repurposed for cooked applications like enchilada sauces if frozen.
