Purple Tomatillo Salsa Fresca
My yoga friend grew these pretty purple tomatillos in her garden and I was the lucky recipient of several of the beauties. The very first thing I did was blend some up into salsa. I love salsas like this: they are quick, fresh, and delightful. No roasting and just a bit of chopping: enough to get the vegies small enough for the food processor to chop them.
I wish the gorgeous purple color had carried more into the salsa, but it did give it a bit of purple hue. The red onions helped with that, too. I used a pink tomato with them so as not to overpower all the pretty purple with bright red. This salsa is marvelous with chips, nachos, eggs, tacos, burgers, salads … wherever you want a little salsa flavor, pour a bit of this on there.
Of course, you can use green tomatillos in place of the purple ones. The taste would be the same.
- 10 - 12 fresh purple (or green) tomatillos
- 1 large pink heirloom tomato (or other fresh garden tomato)
- 1/2 of a red onion, peeled
- 2 - 4 cloves of garlic
- 1 jalapeno (or less, if you want a milder salsa)
- Salt (to taste)
- Peel the outer skin off the tomatillos, core the tomato and chop into chunks.
- Peel the onion and garlic and remove the core and some of the seeds of the jalapeno.
- Put all the ingredients into a handi chopper or food processor and pulse a few times, then blend till everything is well chopped. Add a bit of salt if you like and pulse to mix it in. Taste and adjust the salt if needed.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.