Fresh Tomatillo Salsa

from Martha Stewart

This was even better the second day. Be SPARING on the salt initially as tends to be easily overdone. Tasted great with Cafe Rio pork.

• Yield Makes 2 1/2 cups

Ingredients

• 1 pound tomatillos (husks removed), washed and quartered
• 1/2 small red onion, chopped
• 1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
• 1 cup fresh cilantro
• 3 tablespoons fresh lime juice
• Coarse salt (Go easy on the salt, didn't add much and was strong)

Directions

1. In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

Cook's Note

Refrigerate tomatillos up to 1 week; remove the husks and wash off the sticky coating before using.