Tomatillo Salsa

I've never made a tomatillo salsa but since I've been trying some new things lately, I decided it would be the perfect time. My boyfriend and I were having some friends over for tacos and Tecate on Monday for Cinco de Mayo, and I thought it would be fun to make some salsa.

I hunted down this recipe from Garnish with Lemon that seemed like a good recipe for starters. Some others suggested roasting the tomatillos first, but I had a lot going on and opted for a non-roasted recipe.

In case you aren't familiar with a tomatillo, this is what they look like sliced open. They're lightweight and come in various shades of green, from darker richer green to a yellow-ish green like the one shown below. The inside is more spongy, unlike a green tomato.

I don't own a food processor (gasp!) and tend to make a lot of things in the blender - pesto, pancake batter, kimchi juice, and now salsa.

Here's what everything looks like all blended up. The ingredients will blend easily in your blender, so if you don't own a food processor, don't worry. You'll be fine here. 

What you're left with is a semi-frothy substance that's a light or minty green. I'm assuming this depends on the color of tomatillos. I chose lighter colored ones instead of darker. Once the salsa sat in the fridge, it did seem to turn a bolder shade of green, as shown in the bottom photo.

I only made one change to this recipe. I added some fresh lime juice (about a half a lime), which was something I noticed in the other recipes for roasted tomatillos. I like lime and thought it was a good addition.

My boyfriend really liked this recipe. I actually made two salsas that day, one tomato and this one. He said this was definitely his favorite. We also used it as a sauce on our surf and turf tacos!