Friday, May 3, 2013

Never judge a tomatillo by it's cover.

A tomatillo may look scary, but beneath it's husk, it makes a damn good salsa!

Salsa Verde

1 lbs tomatillos, husked
1/2 a yellow onion
1 garlic clove
1 jallipeno
1 chicken bouillon cube
1 big handful of cilantro 

  Before getting started you have to remove the husk of the tomatillo and rinse well.

Put tomatillos, onion, garlic and jaillpeno in a pot of water and bring to a boil.
Bring it to a boil, turn off and let sit for about 3 minutes.

Drain veggies.
Cut and remove seeds from jallapeno depending on how spicy you want your salsa to be.  The seeds are what hold the heat in a jallapeno!

Place into a food processor or blender with a chicken bouillon cube.

Chop the salsa lightly.
Throw in big handful of cilantro and pulse chop.  
This salsa is not a chunky chunky salsa, but don't over puree it. 
And careful, it's still hot!

Chill and serve.
It's the cilantro that really gives this salsa a fresh taste.
This tomatillo salsa is so good with chips but even better in chicken dishes!
Happy Cinco de Mayo Amigos!


  1. Oh my word, that looks divine! I need to see if I can those tomatillos in Australia. Yum!

    Thanks so much for following me and joining my Say G'Day party. I can't wait to read more of your posts!

    Best wishes,
    Natasha in Oz

    PS Your IG pics are fantastic!

  2. How different do tomatillos taste compared to regular tomatoes?

  3. This looks so delicious! Thanks for linking up to my party! Hope to see you again this weekend!