5 ingredients and a blender. That’s all you need to make this Tomatillo Salsa! It’s one of the most requested recipes in my appetizer collection. And once you try it, you’ll totally understand why it’s so popular!
Appetizers are something near and dear to my heart and this Tomatillo Salsa is at the top of the list. I host parties where the only food served is appetizers. They are a staple in the menu when entertaining friends and occasionally (more often than I would like to admit) they ARE dinner for my husband and me after a late night at the office. (I’ll make the kids a meal earlier and we will graze and share a bottle of wine when he gets home.)
Since they hold a special place in my recipe book, I’m always searching for new additions. I love chips..love dips….love salsas. I am not one who could happily survive on a low carb diet. Nope, not for me.
Tomatillos are an ingredient that used to intimidate me. Do I roast them, char them, blanch them?? How do I pick a tomatillo and how many do I need to make a salsa? There are so many tomatillo salsa recipes out there. This new find of mine is an absolute gold mine. Flavorful with a little zip, serve it with chips (or veggies for those a little more nutrient minded) and best of all…..5 ingredients and a blender. Yep, a blender….that is it! LOVE it….my new, go-to,easy app for friends and family. Crack a beer, grab some chips (or veggies) and enjoy!
An easy, no cook tomatillo salsa.
- 8 Medium Tomatillos, husked, rinsed and quartered
- 2 jalapeños, sliced and seeded
- 1 clove garlic
- 1 cup fresh cilantro
- 1 teaspoon salt
- Put the tomatillos, jalapeños, garlic,cilantro and salt in a blender or food processor. Pulse until liquified. If it is too spicy, add a little lime juice to get to desired heat level. Season to taste with additional salt if necessary.
- Keeps in the refrigerator for 3 days.
8 Medium tomatillos equals about 1 pound.