I discovered this recipe in a cooking class many years ago and, over time, have tweaked it a little bit to suit our tastes. It is a nice change of pace from traditional red salsa and a nice way to add some color to your meal. It is bright green and very cheery! If you like a little kick to your salsa like we do, leave in some of the seeds from the jalapeno.
- tomatillos - 6-8 medium, husked, washed, and quartered (about 1 pound)
- jalapeno pepper - 1, seeded and roughly chopped
- garlic cloves - 1
- fresh cilantro - 1/2 cup
- yellow onion - 1/2 small
- freshly squeezed lime juice - 1 tsp
- sea salt - to taste
- avocado (optional) - 1 ripe, seeded and pitted
Place all ingredients in the bowl of a food processor and process until smooth.