Creamy Tomatillo Salsa

Photo by Miguel Gaeta

Years back, I adapted a salsa recipe I’d found online. Though I’m unable to find and credit the original author, this is the version my family has come to love. It’s perfect over black bean tamales and burritos.

Ingredients

• 10 husked tomatillos
• 1 large quartered onion
• 1–1/2 cups vegetable broth
• 6 cloves peeled garlic
• 2 chopped jalapeños (deseeded)
• 1/4 cup chopped cilantro
• 1/2 cup toasted pine nuts
• 1/4 tsp cayenne (optional)
• 1 tsp sea salt or to taste

Instructions

1. Combine tomatillos, onion, broth, garlic, and jalapeños in a medium saucepan.
2. Bring to boil and then simmer. Stir periodically, until softened, about 10 minutes.
3. In the meantime, toast the pine nuts on low in a shallow pan, stirring often. Cook until golden.
4. Add entire tomatillo mixture, pine nuts, and remaining ingredients to blender.
5. Blend on low to combine.
6. Adjust salt to taste.
7. Serve.

Julie Gaeta