A tangy and spicy Tomatillo Salsa.
Today on my FB page I asked the question, “Do you have any fun travel or general plans for May?” some of the answers included graduations and trip to Miami. The Miami comment brought back memories of one of the best vacations I have ever taken.
September 2013 myself, Mr. CookingDiva, his sister and brother in law went to Orlando, Florida for a week. After Orlando the Mr. and I went down to Miami and the Keys for a couple of days. I loved Orlando, but the Keys…so fantastic. It was green and beautiful. I see why so many people retire there. Such a fantastic place and the beaches! Oh the beaches! The water is so warm and the sand so soft and squishy under my feet. I never wanted to leave and can’t wait to go back.
One of the items on my bucket list is to visit all 50 states. So far I’ve been to half of the United States. Travel is so much fun. You know what else is fun? Salsa.
Salsa? Fun? Yes, this is a fun salsa because it’s very versatile. Tomatillo salsa can be used as a dip or a sauce for enchiladas, fish or tacos. I love it when Mexican restaurants serve you both red and green salsa with your chips. They have such different flavors and compliment each other so well.
This salsa is tart and spicy with lots of garlic. I can’t wait to try this on chicken enchiladas.
How to make –
*Remember the best part of salsa recipes is that you can tweak them to your liking.
8 tomatillos, husked, rinsed and quartered
½ cup onion, chopped
2 garlic cloves, minced
1/4 to 1/2 tsp. cumin
1 (4 oz) can of chopped roasted green chile peppers
¼ cup cilantro
1 jalapeno pepper, cut in half and seeded
Salt to taste
Place all ingredients in a food processor and coarsely chop until desired consistency. I liked it thick with tiny chunks. Chill in refrigerator until ready to serve. Lasts for several days in a sealed container.
Do you have a dream destination? If so, please share in the comments and let me know in the comments. My dream destination is to go to Hawaii.
You might also like my Garden Fresh Salsa.
- 8 tomatillos, husked, rinsed and quartered
- ½ cup onion, chopped
- 2 garlic cloves, minced
- ¼ tsp to ½ tsp. cumin
- 1 (4 oz) can of chopped roasted green chile peppers
- ¼ cup cilantro
- 1 jalapeno pepper, cut in half and seeded
- Salt to taste
- Place all ingredients in a food processor and coarsely chop until desired consistency. I liked it thick with tiny chunks. Chill in refrigerator until ready to serve. Lasts for several days in a sealed container.