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Fresh Tomatillo Salsa/Dip
- 1 clove garlic, minced
- 1 tsp Diamond kosher salt
- a few slices of serrano chile (or more – to taste)
- 1/2 medium onion, roughly chopped
- about 8 oz tomatillos (4 medium), husked and roughly chopped
- 1 tsp honey
- 1/2 c lightly packed chopped cilantro
Put all the ingredients in a blender or food processor and blend – until not quite smooth. Serve with veggies and tortilla chips as a dip – or with tacos as a salsa. It’s nice with fried eggs, too. It will keep in the fridge for a few days.
A fun thing to do with remaining salsa – heat 2 T oil in a medium skillet, add about 1/3 c of the salsa, and simmer and stir for a few minutes. Then add 4 lightly beaten eggs, salt and pepper them lightly, and cook and stir until the eggs are cooked to your liking and are mixed into the salsa.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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