Tomatillo Raw Salsa
On another produce aisle spelunking mission, we came home with a handful of lovely tomatillos. The Boy gave them a double-take, which totally qualified them as our second What The? Food.
Now, I didn’t really have a plan for these yet, but I had purchased some corn tortilla chips, and figured we could make a nice little fresh salsa with them. I know that most of the green salsas I’ve had have been cooked, but I really enjoy the flavor of fresh tomatillo, and figured we might as well try to make an uncooked salsa.
Here’s what we started with:
6 fresh tomatillos, husks removed and cut in half
1/2 green bell pepper
1/4 large yellow onion
a handful of cilantro
1 clove of garlic
about 1 jalepeno pepper, sliced
We dumped the whole lot of that into the ‘Ja, after cutting things up into reasonably sized chunks:
Ooh, lookie! It’s all green and salsa-y:
After a quick taste, we decided to add a bit more jalepeno, and some salt and pepper and lemon juice to balance it out. Then? It was time for eating:
The verdict? This was very um, fresh-tasting. I liked it, and between me and my husband, we pretty much dusted the whole bowl. I think I do like cooked tomatillo salsa better than this version, but it could just be that I didn’t balance the whole ingredient thing properly. I’ve been known to do that, you know.
As for The Boy, he’s already ambivalent to salsas in general, so it was a pretty major victory to get him involved in the making and tasting of this. He had a couple of chips with the salsa on it, but decided that he just didn’t care for it.
