I am the first to admit that I was never a fan of green salsa. In truth, I found the smell of tomatillos nauseating, the idea of eating them was just not appealing, and most prepared green salsas taste goopy and processed. Then I moved to Mexico. I’ve been experimenting with Mexican cuisine and one cannot escape tomatillos. Early on I decided to tackle chicken pozole, both red and green. I was blown away by how delicious, refreshing, and easy this tomatillo salsa, the base of my green pozole, was!
So now I will share my super-simple taste sensation with you.
Makes about 2 cups
- 2 cups of fresh tomatilloes, husked, washed, and quartered
- ½ onion (red, white, or yellow), peeled and roughly chopped
- 1 chile (Serrano, jalapeño, or güero depending on your picante tolerance), seeded, deveined, and roughly chopped
- 2 limes, juiced
- ½ cup fresh cilantro, roughly chopped
- ¼ cup pine nuts or pumpkin seeds (pepitas), optional
- Salt to taste
- Throw all the ingredients into a blender or immersion blender carafe
- Mix until pureed