A delicious salsa verde that's especially good with grilled fish and with corn tortillas
10 small tomatillos (about 1/2 pound)
1 teaspoon finely minced garlic
1 teaspoon honey
2 tablespoons finely minced scallion (white part only)
1 tablespoon diced red onion
1 tablespoon finely chopped jalapeno
3 tablespoons coarsely chopped fresh cilantro
salt and pepper to taste
pinch of sugar to taste
1. Husk the tomatillos and rinse in cold water to remove any gummy resin on the outside. Cut into quarters and place in a food processor with the garlic and honey. Pulse until the tomatillos are broken down, but the mixture is still slightly chunky. Transfer to a small mixing bowl.
2. Add the scallion, onion, jalapeno, and cilantro. Set aside for 10 minutes to allow the flavors to mingle. Season with the salt and pepper, and add the sugar if you find the salsa too acidic. Serve immediately.
This is a delicious salsa verde that's especially good with grilled fish and with corn tortillas. Make sure to keep it slightly chunky; otherwise it will become watery. For the same reason, don't hold this salsa more than a few hours. Makes about 1 cup