Evelyn's Tomatillo Salsa
Evelyn's Tomatillo Salsa
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Tomatillos - technically a fruit - are also known as husk tomatoes. They are a staple in Mexican cuisine, especially salsa.
High in polyphenols: antioxidants and anti-inflammatory. They are a good source of copper, Niacin, vitamin C and vitamin K.
Purple tomatillos can take on a more bitter taste. Best to cook with green tomatillos!
Written by: Evelyn POH RD
Ingredients
Ingredients
5-8 green tomatillos
1 medium chili: arbol (spicy) or California (not spicy)
2 garlic cloves
4 - 6 oz water
salt, to taste
white onion, chopped (optional)
cilantro, chopped (optional)
Recipe Steps
Recipe Steps
Boil peeled tomatillos and choice of chilies in a pot with water until hydrated OR toast peeled tomatillos and your choice of chili on pan.
In a blender, add tomatillos, chilis, garlic, water and salt. Blend!
Add chopped white onion and cilantro, if using.
Enjoy on top of eggs, rice bowls, with chips or cut crisp vegetables.
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