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.

Tomatillo Salsa
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

Directions

1. Throw all the ingredients into a blender or immersion blender carafe
2. Mix until pureed
3. Enjoy

Provecho!