Towards the end of every summer, I get a sense of impending doom…the end of tomato season! I eat so many tomatoes during the summer, I usually have a mouth full of ulcers. It’s very attractive. My favorite way to consume tomatoes is in salsa form. I LOVE SALSA. I’m a bit of a salsa snob. That’s how you know this salsa verde recipe is, for lack of better words, the shit.
If you’re a tomato and/or salsa lover like me, rejoice! The sometimes overlooked tomatillo is here for you. And they’re in season! The tomatillo is also known as the Mexican husk tomato. Don’t let the husk of the tomatillo intimidate you. It’s super easy to peel off.
I’ve always loved a good salsa verde. FYI, verde means green in Spanish if you didn’t already know. I usually just drizzle it on top of my food. I never really ate it with tortilla chips….until Alex created this masterpiece. We make it all the time. It’s so good, I might even drink it sometimes. I’ve never done crack, but I imagine this salsa is what it’s like. Fresh & tangy with a kick! And so easy to make! You’ll be putting it on everything. I think this would also be great on some grilled fish!
INGREDIENTS
2 lbs. Tomatillos (husks removed & any excess gunk rinsed off)
1/3 cup Cilantro
1 Habanero
2 Jalapeños
1 tsp. Garlic Powder
1 tsp. Salt
Juice from 1 Lime
Place all of the ingredients in a blender. Blend until your desired consistency. You can serve immediately, but it’s best to let the flavors blend overnight in the fridge 🙂