Awesome Tomatillo Lime Salsa

★★★★★ 1 Review
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

For most folks, salsa can be a very personal thing. What I love, you might not… and vise versa. Such is the nature of salsa. About 10 or so years ago I chanced to be traveling in Mexico, and destiny had me stopping in Zihuatanejo for lunch. I was served the best tomatillo/lime salsa I have ever had. I also had the best ceviche of my life, but that a subject for another time, and another recipe. This is my version of what I like to call: Zihuatanejo Salsa. It’s been a labor of love. FYI: This salsa can be cooked, or eaten raw... your choice So, you ready… Let’s get into the kitchen.

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serves 6
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients

  • PLAN/PURCHASE
  •   6-8 medium
    tomatillos
  •   2 medium
    anaheim chili peppers, or hotter peppers, if you prefer
  •   1 clove
    garlic, chopped
  •   1 small
    yellow onion, chopped
  •   1 tsp
    salt kosher variety, to taste
  •   1/4 c
    fresh cilantro, minus stems, chopped
  •   2 Tbsp
    freshly squeezed lime juice, or to taste

How To Make

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients.
  • 3
    Remove the husks from the tomatillos, and thoroughly rinse.
  • 4
    Chef’s Note: When you remove the husks, the skin of the tomatillo will be very sticky to the touch. Make sure that you wash them until all that stickiness is gone.
  • 5
    Remove the stem portion of each tomatillo, and then roughly chop.
  • 6
    Add the tomatillos to a food processor, fitted with an S-blade or the bowl of a blender.
  • 7
    Chef's Note: Give them a few pulses, until they begin to break up.
  • 8
    Add the pepper, garlic, and yellow onion, and use 1-second pulses until the ingredients are of an even consistency.
  • 9
    Add to a small saucepan over medium low heat.
  • 10
    Add the salt, and bring up to a slow simmer.
  • 11
    Simmer and stir for 15-20 minutes.
  • 12
    Remove from heat, and allow the salsa to cool down to room temperature, about 1 or 2 hours.
  • 13
    Stir in the cilantro, and then add the lime juice.
  • 14
    Chef’s Note: I think that the lime juice, and the salt really make this salsa. I like mine heavy on both those ingredients; however, this is where you can make this salsa your very own. Add the lime juice a bit at a time, and taste. You also might want to add a bit more salt… or not.
  • 15
    Cover and place in the fridge for several hours, or overnight. This will give the ingredients a chance to get to know one another.
  • 16
    Chef’s Note: Just to let you know, you don’t have to cook this salsa at all. You can take it out of the blender, mix in the other ingredient, and serve as it.
  • 17
    PLATE/PRESENT
  • 18
    Serving suggestions • Serve with your favorite chips. • Drizzle over chicken or fish. • Use it to top off a good burger. • Spread over a baked pork tenderloin Enjoy.
  • 19
    Keep the faith, and keep cooking.
  • 20
    If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

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