Raw Tomatillo Salsa Recipe-February 2024-www.zdask.com

　　Editor's note: Use this salsa to make Deborah Schneider's Tacos of Carnitas Roasted with Orange, Milk, and Pepper .

　　Tomatillos look like small green tomatoes in sticky, papery husks. In fact, they are relatives of the tomato and are a type of ground cherry. They are native to Central America. Fresh-tasting and excitingly tart, this chunky salsa is great on grilled meat, tostadas, or seafood. It can be made in less than a minute and should be used immediately.

Ingredients

Makes 1 cup

　　4 large tomatillos, papery husks removed

　　2 tablespoons diced white onion

　　1 serrano chile, stemmed

　　8 sprigs cilantro, stemmed

　　1/2 teaspoon salt, or to taste

Step 1

1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.

Step 2

2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.

Step 3

3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.

　　Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider, © May 2010 Stewart, Tabori & Chang