- ¾ pounds tomatillos, about 12 medium sized, ripe
- 1 large fresh garlic clove, peeled and minced, 1 1/2 t.
- 1 tablespoon jalapeño, minced (for mildly spicy)
- ¼ cup sweet onions, peeled, small dice
- ½ large green apple, peeled, small dice
- ½ teaspoon sea salt
- ½ teaspoon natural cane sugar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh parsley leaves, or cilantro
- 1 tablespoon fresh lime juice
Look for tomatillos that are ripe, with a dark green color (more flavorful than light colored ones.) They should be firm, yet not too hard.
Remove husks, and give them a rinse, pat dry and cut in half.
Add them to a carafe of a blender with the garlic, half of the onion and apple, salt, sugar, olive oil, parsley and lime juice. Pulse until smooth, but still a little chunky.
Pour into a clean glass bowl or jar. Fold in the remaining onion and apple.
Cover tightly and refrigerate.
Great as a dip or sauce – serve with my Asparagus, Apple, Black Bean and Goat Cheese Taquitos.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes about 1 1/2 cups