Time: 20 min.
Complexity: easily
Servings: 6

The tomatillo (a type of tomato plant) has a more tart flavor than the regular tomato. It's perfect for a savory green salsa, and for a deeper, richer flavor, grill it with green onions and jalapeños until blackened. To make the salsa, simply blend the vegetables and spices. It can be used as a sauce or marinade for meat.

Ingredients:

• 12 tomatillos (about 0.5 kg), peeled and washed
• 6 green onions
• 2 jalapeños
• 2 tbsp olive oil + extra for drizzling
• 1 cup tightly packed fresh cilantro leaves and stems
• 0.5 tsp ground cumin
• 2 cloves garlic, peeled
• Juice of 2 limes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground cherries, salsa sauce, jalapeno pepper, green onions, lime, cumin

We recommend

Preparation:

Step 1
• Preheat the grill to medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat evenly on both sides.
Step 2
• Place whole tomatillos, green onions, and jalapeños in a single layer on a wire rack. Drizzle with olive oil and season with salt. Place the rack on the grill and cook, turning the vegetables occasionally, until tender and browned on both sides, about 5 minutes per side. Use a knife to scrape the skin off the jalapeños. If you prefer a spicier salsa, leave the seeds in. If you prefer a milder flavor, remove the seeds and membranes from the peppers.
Step 3
• Place the tomatillos, green onions, jalapeños, cilantro, cumin, garlic, lime juice, and olive oil in a blender or food processor. Blend until the consistency of a salsa is achieved. You can make it smooth or chunky. Season with salt to taste. The sauce can be stored in the refrigerator for up to 1 week..

Votes: 1