Tomatillo salsa served with skirt steak fajitas
I’ve had a few requests for this recipe since I made it over the weekend to go with skirt steak fajitas. It’s an amazingly simple recipe that is packed with flavor. The first time I made it I followed the recipe found in the trusty How to Cook Everything cookbook. Since then, I’ve modified it slightly to become a “throw things into the food processor until it tastes good” recipe, so please forgive the approximate/lack of ingredient measurements. This is delicious served on its own with some tortilla chips or as a topping for tacos or fajitas. Here goes:
- 8 tomatillos
- 2-3 cloves of garlic
- a handful of fresh cilantro
- juice of one lime
- onion powder
- 1-2 jalepenos (mostly seeded. If you like hotter salsa, include some of the seeds)
- a few shakes of Tapatio or other hot sauce
- salt and fresh ground pepper to taste
- Peel the husks from the tomatillos and cut into quarters.
- Toss all of the ingredients into a food processor and pulse to desired chunkiness or smoothness.
