A quick and easy low sodium salsa that pairs wonderfully with pork and fish.
Servings: Makes 3 cups Sodium: 5 mg per cup Time: 30 minutes
1 pound tomatillos (about 6-7)
1 small sweet onion, cut in 1 inch pieces
7 cloves of garlic, (6 unpeeled for roasting, 1 clove to be used raw)
2-3 jalapeño peppers
2 cups cilantro, stems and leaves
Juice of 1-2 limes (about 4-5 tablespoons)
1) Roast tomatillos, onion, 6 cloves garlic (reserving last clove to be added raw), and jalapeños under a broiler for 8 minutes, turning the tomatillos once about halfway through. Every oven is different but I place my sheet pan on the highest oven rack which puts the tomatillos just a few inches away from the heat source. Don't add any oil, you want the tomatillos to blister and the rest of the ingredients to char and cook a bit, but they won't be cooked through. Let the tomatillos cool and peel the garlic.
2) Once the roasted vegetables have cooled, combine with the remaining ingredients in a blender or food processor and blend until smooth. Make sure the tomatillos are cool enough that they don't cook your cilantro. Serve cold.
-This recipe is very flexible. If I don't have jalapeños I use Serrano peppers or any other hot pepper I have on hand. I prefer lime juice but I've used lemon juice also. Adding a few handfuls of mint leaves will give the salsa extra flavor, too. I've even made these on a grill using a vegetable grill basket. Just start with tomatillos and build your salsa however you like!