tomatillo salsa

October 20, 2010

I have some really exciting news! Next week, I’m getting married. Again.

You heard right. Married. Again.

Dan and I were married almost three years ago with a few witnesses and not much of a shebang. And now it’s time for the party.

We’ll be travelling down to Austin, Texas, where we met and spending a week with family and friends from all over the world. I can barely suppress my excitement, or my nerves. This is a big week!

After a week of enjoying family, friends, and Austin, we’ll say “I do” again and dance our socks off. Oh, and eat some really ridiculously good Texas BBQ.

In honour of our trip to the Lone Star State, I made some tomatillo salsa for you. You’re welcome! Please enjoy with some chips and a lovely Mexican beer.

I’ll be back in a couple of weeks – and yes, I promise to show you pictures :)

Please come back and read some wonderful posts that I’ve prepared for when I’m gone. It’s going to be a Texas Hoe-Down on this blog!

Til then…

Tomatillo Salsa


  • 4 medium (about 8 ounces total) tomatillos, husked, rinsed and halved
  • 2 large garlic cloves, peeled
  • 1 jalapeño, stemmed and roughly chopped
  • 1/3 cup loosely packed cilantro, roughly chopped
  • ½ small white onion, finely chopped
  • Salt


  1. Set a large  non-stick skillet over medium-high heat. Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)
  2. Scrape the tomatillos and garlic into a blender or food processor, and let cool to room temperature, about 3 minutes. Add the chile, cilantro and ¼ cup water. Blend to a coarse puree. Pour into a dish.
  3. Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with about ½ teaspoon salt.

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