- large handful of purple (or green) tomatillos / physalis
- 1 large garlic clove
- 1 red chili pepper
- olive oil
- red wine vinegar
Kitchen equipment needed
- cutting board & chef’s knife
- optional: blender
- medium-sized bowl
Making the tomatillo salsa — 10 minutes
Rinse the tomatillos with warm water, this way you can easily remove the papery husk.
Finely chop the tomatillos, you can also blend them in a blender if you like. Personally, I like the structure of a salsa better when it’s chopped instead of pureed, but that’s everyone’s own taste.
Peel and finely chop the garlic cloves. Remove the seeds from the red chili pepper for a milder version and finely chop the chili pepper.
Mix the chili pepper with the tomatillos and garlic. Add a little bit of olive oil and red wine vinegar to make the salsa smooth.
Don’t wait too long to eat the salsa, it will still be tasty but it will discolour so it would look less appealing.
This salsa is delicious as a dip for tortilla chips, but also delicious on a salad with chicken. Enjoy!