½ cuponioncan be in slices or chunks as it will blend in the food processor
1garlic cloveor ½ teaspoon crushed
½teaspoonpink saltor regular table salt
Remove the husks from the tomatillos and rinse them off to remove their sticky outer layer. Slice them half or quarters so they fit into the food processor. Cut the onion into slices or chunks to measure.
In a food processor add the prepared tomatillos, onion, cilantro, lime juice, salt and pepper. Pulse a few times until a desired chunky consistency is met. For a thicker salsa pulse or blend for less time and for a thinner salsa blend longer.
Serve with chips or over favorite Mexican dishes and meats.
1. Make sure to remove the husks first and was them well. Tomatillos have a natural sticky coating which should be scrubbed off before consuming. 2. Fresh tomatillos have a slightly tart, tangy, and sweet flavor all at the same time. You can also cook or roasted them before pulsing which gives this salsa a more mellow and less acidic composition. Otherwise, as is, it is fresh with a little bit of delicious crunch! 3. This will last up to 5 days in the refrigerator stored in an airtight container.