Salsa Verde:  Green Tomatillo Salsa 

Recipe adapted from Rick Bayless 

Makes about 1 cup 

 

5 to 6 tomatillos, husked and rinsed 

½ to 1 small jalapeno pepper, depends on how hot you want it 

5 to 6 springs fresh cilantro, roughly chopped 

Juice from 1 lemon 

1 garlic clove, roughly chopped  

¼ cup water 

½-1 teaspoon s.a.l.t.sisters Pink Himalayan Mineral Salt 

¼ cup onions, finely chopped 

 

Preheat broiler. 

 

Roast the tomatillos and jalapeno pepper on a baking sheet 4 inches below a very hot boiler until darkly roasted, about 5 minutes.  Flip the over and roast the other side, 4 to 5 minutes.  In a blender or food processor, combine the tomatillos and jalapeno pepper (add as much or as little as you want) and any juice on the baking sheet.  Add the cilantro, lemon juice, garlic, water, and salt blend to a coarse puree, and scrape into a serving dish.  Stir in onion.  Taste and add more salt if needed. 

 

s.a.l.t. sisters Charmane Andrews Skillen