Raw tomatillo salsa

I *finally* decided what to do with these beautiful tomatillos. Usually if we get tomatillos, we get one or two, which is never enough to actually make something substantial. So this was quite exciting and the only question that remained was raw or roasted tomatillo salsa? I went with raw because, no cooking required!

Tomatillos and a hot pepper

I got some hot red peppers this week…of questionable heat. At least I checked in before using them like the cute little sweet “yummy peppers” we sometimes get. The combination of green and red was like Christmas, and it went well with chips and guacamole.

Raw tomatillo salsa
Source: Rick Bayless
Makes: 1 1/2 cups

Ingredients

Salsa!

4 medium (about 8 ounces) tomatillos, husked, rinsed and quartered
1 hot pepper, ribs and seeds removed and roughly chopped
1/2 cup roughly chopped cilantro (loosely packed)
1 large garlic clove, peeled and quartered
1/2 teaspoon salt, plus more to taste

Directions
1. Combine all ingredients in a blender jar or food processor. Add 1/4 cup water and process to a coarse puree (start low and pulse if using a blender).

2. Pour into a salsa dish and thin with a little more water if necessary. Taste and season with additional salt if desired. Enjoy right away.