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Fresh Tomatillo Lime Salsa


 We have a local restaurant that brings out a trio of salsas with chips when you sit down.  I am the only one in the family who is passionate about the green tomatillo one, so it's usually all mine.

I decided to try to make some at home, and while the real deal is the best, this was pretty great. The restaurant strains out the seeds, I think, so it's super smooth, but they don't bother me, so I left them in. This is a super fast, fresh, tasty salsa - takes just a few minutes to throw together.

I threw all of this in the blender, so there wasn't a ton of chopping to do.  It will thicken up a bit once it sits in the fridge, so don't freak out if it's really thin and watery at first.


Fresh Tomatillo Lime Salsa

Makes about 2 pints

1 lb. - 1-1/2 lb.  tomatillos, husked, rinsed, cored, quartered, no more descriptive words I promise
1 larger or 2 smaller jalapeños, seeded (use gloves when handling to prevent burning eyes!)
Juice of 1/2 a lime - about 2 tbsp.
1/2 medium white onion, roughly chopped
heaping 1/2 c. (or good handful) of cilantro
1-/4 -1/2 tsp. salt (I used Himalayan sea salt)
1 healthy clove garlic, minced

Puree in blender until completely combined.  Taste and adjust as needed.  Our first batch was perfect the first time, and with the second the jalapeños must have been extra hot because it had some HEAT, but still tasty.  Refrigerate to let the flavors combine, and it will thicken up after a little bit.  Serve with chips, over tacos, etc.  So good!



















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