Tomato and Tomatillo Salsa
Ingredients
4 tomatillos
4 vine-ripened tomatoes (Muir Glen canned also work well)
½ yellow onion
1 celery rib, thinly sliced
2 jalapeño peppers
4 garlic cloves
1 bunch cilantro
1 tbl. ground cumin
1 tbl. honey
1 tsp. salt
1 tbl. lime juice
Method
1. Peel paper off of tomatillos. Put in a pot, cover with water and bring to a boil. Boil 10 minutes.
2. Chop or mince tomatoes, onions, celery, jalapeños, garlic and cilantro. Whether you chop or mince the tomatoes and onions depends upon how chunky or not you prefer your salsa. Either way, mincing the celery, jalapenos and garlic is recommended.
3. Crush tomatillos and add to tomato mixture.
4. Add salt, cumin, honey and lime juice.
5. Mix thoroughly.
6. Let salsa sit covered overnight in the refrigerator to meld and deepen flavors. The next day, bring salsa out of refrigerator well ahead of eating to allow it to warm up to room temperature.
Serve with chips, eggs, tacos, burritos or fajitas.
For a more traditional taste of chips and salsa, slice tortillas. Baste them with olive oil and sprinkle kosher salt over them. Bake at 400° for 5 – 10 minutes. Serve with the fresh salsa.
If you would like to support the Pockets of the Future Project, prayers, encouragement and donations are always welcome.
◬ Home ◬ Our Blog ◬ Plan B ◬ Essential Links
◬ POTF Video Blog ◬ Donations ◬ Contact Information
◬ About Us