April – Tomatillo Salsa

April – Tomatillo Salsa

Tomatillo Salsa


1 lb. tomatillos, husked and rinsed

3 cloves garlic, skin removed

1-2 serrano chiles (depending on heat), stemmed and seeded

1 T. lime juice

1/4 t. cumin

1/8 t. cayenne pepper

3/4 t. salt

1 T. Odelay Extra Virgin Olive Oil

2 T. chopped cilantro

2 T. fine chopped yellow onions (optional: saute in 1 t.  Odelay Extra Virgin Olive Oil before adding)


Bring  a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook for 2 minutes more. Drain and rinse with cool water. If you’d like, saute the onions in 1 t. Odelay Extra Virgin Olive Oil and let cool.

Using a blender, mix the first 8 ingredients.  Add cilantro and onion and pulse to combine. It should be chunky. Adjust seasoning and serve with tortilla chips or tacos.

Source: Epicurious March 2016