Tomatillo Salsa

Every year for Christmas, J and I invite our families to a Christmas Eve Mexican inspired feast. The tradition sprung out of our time in San Antonio where tamales are often given as gifts. Our favorite salsa is the wonderful green¬†Tomatillo Salsa and we finally found a recipe that rivals the homemade ones we had in Texas. Now if only we could master the tamales in time for the holiday…

Ingredients:
2 pound tomatillos husked (most of the ones we found in our local grocer were mostly husked already. Be ware: they are sticky!)
2 white onion, peeled, sliced, quartered
8 Garlic cloves
4  jalapenos
4  teaspoons Ground cumin
2 teaspoon Salt
1 cup chopped cilantro leaves
1 lime, juiced

Directions:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Transfer all but 1 cup of your tomatillo salsa to a serving dish or bowl for later, leaving that last 1 cup in the food processor.

My opinion:
If I’m not careful when we make this, I end up eating half of it with tortilla chips before I can add it to any dish. So good!

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