Martha Stewart's tomatillo salsa recipe contains tomatillos, red onion, jalapenos, cilantro and fresh lime juice. To make it, place 1 pound of husked and quartered tomatillos, 1 chopped jalapeno pepper, 1/2 chopped red onion, 1 cup of fresh cilantro and 3 tablespoons of fresh lime juice in a food processor, and blend well. Season the salsa with coarse salt to taste, and serve it with chips or over grilled meat.Continue Reading
To make Martha Stewart's charred tomatillo salsa, arrange 2 pounds of husked tomatillos on a baking sheet, and broil them for 10 minutes or until the skins become blistered and charred in places. After the tomatillos cool, blend them in a food processor with 1/2 sweet onion, 1 large jalapeno, 3 tablespoons of fresh cilantro, 2 tablespoons each of mint and freshly squeezed lime juice and 1 1/2 teaspoons of salt. Chill the salsa for an hour before serving.
Make tomatillo-avocado salsa by charring 3 husked tomatillos, 1/2 white onion, 2 garlic cloves and 1 jalapeno chile on a grill. Place the vegetables along with 1/2 cup of loosely packed cilantro leaves, 1 teaspoon of coarse salt, 1/4 teaspoon of freshly ground black pepper and the juice of 1/2 lime in a food processor. After coarsely chopping the ingredients, add in 1 cubed avocado, and serve.Learn more about Cooking