I know technically summer is over, but can we have one last summery recipe?
I mean, it still feels like summer in Texas, and will for another few months. But people in other parts of the world are talking about pumpkin and squash, and honestly, I’m totally not ready for fall yet. (Who am I kidding, I never am)
So let’s make ourselves some margaritas, grab some chips, and eat some salsa!
Salsa – although I love it – is a guaranteed bowl full of garlic and onions. Which to me, is a bowl full of stomachache. I’ll eat it at restaurants anyway, because hello, what are chips without salsa. But when I have control over what goes in the bowl, I like to prove to myself (and anyone who will listen) that salsa can be equally delicious without onion & garlic!
Seriously. In this flavorful green salsa? You won’t even miss it.
- 5 - 6 medium tomatillos husked, stemmed, & washed
- 1 jalapeño chopped
- Extra large handful of cilantro
- 2 tablespoons olive oil
- 1 garlic clove (optional)
- 1 lime, juiced
- 1 teaspoon cumin
- ½ teaspoon salt
- Cracked black pepper to taste
- Optional: make garlic-infused olive oil. Take the clove of garlic and (gently!) smash it on a cutting board with the side of a knife (this makes it easier to remove the papery husk + releases the garlic juices). Pour anywhere from 2 tablespoons – ¼ cup of olive oil in a small jar and add the garlic clove. Set aside to user later; any extra will keep for a week or two.
- Remove the outer husk from the tomatillos and wash them. Roughly chop the tomatillos and the jalapeño (pro tip: add the jalapeño seeds if you like it spicy, leave them out if you want it milder).
- Add the tomatillos, jalapeño, cilantro, olive oil, lime juice, cumin, salt, & pepper in a food processor or blender.
- Blend to a little chunkier than your desired consistency, taste, and adjust seasonings if needed. Continue blending until the salsa looks the way you want it.
- Enjoy with a big bag of chips and a few friends, and some margaritas!
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