Fresh Tomatillo Salsa
My favorite walking friend made a batch of green tomatillo salsa a few weeks ago, gave me some to try, and I've been thinking about it ever since. So fresh, so pretty, and SO YUMMY!
I was recently perusing through the new Martha Stewart Living and saw a recipe for Green Chicken-Enchillada Pies that uses a salsa verde, and that was just the motivation I needed to make the tomatillo salsa I've been craving!
Wouldn't you know that Sprouts had literally 7 tomatillos left, and they weren't expecting more until tomorrow... So, I bought the 7 they had (different sizes), 2 Anaheim chilis, some chicken and set home to make the salsa. I can't remember exactly how my friend made the salsa, so I just guessed. It is just delicious and so very easy.
2 Anaheim chilis (fresh, de-seeded, and chopped)
7 tomatillos (husk-like skins removed, left whole)
1/2 small onion (chopped)
3 cloves garlic (peeled and halved)
juice of 1/2 juicy lime
1 Tbsp. fresh cilantro
pinch of salt
pinch of cumin
Place first four ingredients into pan, drizzle with about 1 Tbsp. coconut oil, and saute until steamy hot. Add about 1/2 cup water, cover and bring to boil. Lower to a simmer, and cook until softened. Turn off heat. Add remaining four ingredients, and pour into blender or use an immersion blender to bring to the salsa consistency of your choice.