About 3 cups
2 quarts water
1 lb. (about 16) tomatillos, husked
3 large garlic cloves
½ cup chopped onion
1 tbsp. olive oil
¼ cup lime juice (from about 2 limes)
(1.5 tsp. sugar optional)
½ cup chopped cilantro
½-1 jalapeño pepper, minced
½ tsp. salt
Fresh ground black pepper to taste
- Bring the water to a boil in a saucepan. Add the tomatillos, and boil for 3 minutes. Drain the tomatillos, and put them in a blender or food processor.
- Add the remaining ingredients to the tomatillos. Blend for only a few seconds, leaving the salsa a bit chunky (small pieces of onion and tomatillo should be evident). Store the salsa in a sealed container in the fridge until you are ready to serve it. It will keep 4 days.
From Vegetarian Planet by Didi Emmons, Harvard Common Press
