Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Tomatillos - husked, rinsed

  2. 1 Jalapeño - stemmed

  3. 1 Spanish onion - quartered (small)

  4. 3 Garlic cloves

  5. 1 tablespoon 15ml Kosher salt

  6. 1/2 Fresh cilantro leaves - coarsely chopped

  7. 1 Lime - juiced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a pot of water to a boil and add the tomatillos, jalapeño, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt. This recipe yields 2 cups.


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