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Here's the beautiful salsa recipe to feature your zingy fruit; but be sure to snack on them plain too. We also enjoyed them with brie, aged cheddar and prosciutto, as a wonderful juxtaposition to all that's creamy and rich.


Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Megan


  • 4 large purple tomatillos papery husks removed
  • 1/2 cup red onion diced
  • 2 T. cilantro minced
  • 1/2 red jalapeno (or use red bell pepper for a not-spicy version) minced, or green if red is unavailable (use caution when handling)
  • 1 serrano chili (optional, omit for a milder salsa) stemmed, minced and de-seeded (use caution when handling)
  • 1 T. lime juice
  • 1/2 tsp. sea salt


  • Rinse the tomatillos under warm water to remove the stickiness, which can be bitter.
  • Quarter each of the tomatillos; then place them in a food processor. Pulse the fruit until it's diced in odd shapes.
  • Add the remaining ingredients and pulse again, just briefly until the ingredients are all mixed together well, and a teeny bit juicy.
  • Serve.