As the Super Bowl and March Madness approach, this easy, fresh, and quick salsa is a superb thing to have in your back pocket. Even better, it’s cheap and can be made ahead. And the simple preparation lets the bright, citrusy flavor of the tomatillos shine. If you like it spicy, feel free to add a second jalapeño (try it with one first), and don’t throw out those cilantro stems – they’re edible and packed with flavor!
Makes 1½-2 cups
1 lb tomatillos, husked and washed
½ small white onion, chopped
1 jalapeño, stemmed and chopped
1 clove garlic, peeled
½ bunch of cilantro, dry ends discarded
½ tsp granulated sugar
1¼ tsp kosher salt
1. Place tomatillos in a saucepan and add enough water to just cover (tomatillos will float, and that’s okay). Bring to a boil, reduce to simmer, and cook 1-2 minutes or until the submerged part of the tomatillos change color. Drain tomatillos and let cool 10 minutes.
2. In the bowl of a food processor (you can also use a blender), pulse the onion, jalapeño, garlic, and cilantro until finely chopped. Add the rest of the ingredients and 2 tablespoons of water, then pulse until smooth. If the mixture seems too thick, add more water 1 tablespoon at a time. Taste and adjust seasoning, as needed.
The chip you dip with can make all the difference. For perfect scooping, we love hand-cut triangles that are lightly salted and sturdy enough to stand up to salsa. Our new favorite brand: DeCicco’s small-batch Restaurant Style Tortilla Chips.