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© Sunshine Urbaniak

Tomatillo Salsa

This recipe won a local salsa contest and I have to say, it’s that good! But be warned—to get it right you almost ALWAYS have to make adjustments due to the ripeness of the tomatillos or the heat of the jalapeño. Sometimes you need to add more salt, other times, more sugar. There have been times where the jalapeño must’ve been a dud because there was no heat at all. Then you have to mince up another jalapeño and add it in. The tomatillo salsa should float between slightly sweet and medium heat. That’s the sweet spot. Enjoy!

Tomatilla Salsa

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr

INGREDIENTS

1 lb Tomatillos, quartered (about 5 medium sized)
1 Plum Tomato, quartered
1 ½ tsp Salt, Kosher
1 tbsp Sugar
1 Jalapeño, medium, ribs and seed removed, chopped
3 Garlic Cloves, chopped
½ cup Red Onion, chopped
1 cup Cilantro Leaves (good hand full)

DIRECTIONS

1

Place all ingredients in a food processor and pulse until well blended (fine chunks with not too much liquid).

NOTE: If it's too spicy add more sugar. Should have a light sweet and spicy flavor.

Ingredients

 1 lb Tomatillos, quartered (about 5 medium sized)
 1 Plum Tomato, quartered
 1 ½ tsp Salt, Kosher
 1 tbsp Sugar
 1 Jalapeño, medium, ribs and seed removed, chopped
 3 Garlic Cloves, chopped
 ½ cup Red Onion, chopped
 1 cup Cilantro Leaves (good hand full)

Directions

1

Place all ingredients in a food processor and pulse until well blended (fine chunks with not too much liquid).

NOTE: If it's too spicy add more sugar. Should have a light sweet and spicy flavor.

Tomatillo Salsa

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