This salsa is super versatile- we eat it on huevos rancheros and tacos but it’s also great on anything from veggies to chicken, fish, pork and beef. Tomatillos have a bright, almost citrusy flavor to them and are full of vitamins A and C, so they are delicious and nutritious!
1 tablespoon of olive oil
7-8 medium size tomatillos, husk removed and scrubbed clean
1 jalapeño pepper, stem cut off
2 cloves of garlic
½ of a large white onion, roughly chopped
Juice of one lime
1 teaspoon salt
4 grinds of a black pepper mill
Toss the tomatillos and alapeño with the olive oil and roast at 400℉ for 10 minutes. Let cool so that you can handle them without burning yourself. Remove the seeds from the jalapeno (if you like spice, keep a couple).
Once tomatillos and jalapeño are cool, combine them in a food processor with the remaining ingredients and blend until smooth. Salsa will keep in the refrigerator for up to 5 days.