Tomatillo salsa

Titus first had tomatillo salsa at Dos Caminos restaurant in NYC, on our trip in early 2020. (As a side note, it was in the airport on the way back that we first really heard about Covid and what it might mean…) 

He loves it. Green, spicy, sharp and fresh. We then forgot all about it for a while, but recently he’s been asking about it and I hunted for tomatillos for a while. Clearly not grown in Sweden and pretty darn expensive, but eventually I found some. I googled various recipes but ended up doing something like this:

Tomatillo salsa

5 tomatillos 

2 shallots (white onion would have been nice, the store was all out) 

1 large garlic clove 

1 small jalapeño, seeded 

1 lime, juiced

Cilantro, to taste

Salt

Cut tomatillos, shallots, garlic and jalapeño in chunks. Cover with water and simmer for 7-8 minutes. Drain but reserve cooking liquid. 

Put in a blender with cilantro and lime juice. Blend until smooth. Now, put it back into the saucepan and simmer for about 15 minutes. It will thicken so use some of the reserved liquid to get it to the consistency you’d like. 

Taste for seasoning.