13. Green Grape & Tomatillo Salsa
8 Ounces tomatillos, husked & rinsed
1 3/4 Cups green grapes, stemmed and washed
2 Tablespoons coarsely chopped cilantro
2 Cloves garlic, minced
1 Japaleno or 2 serranos
1 Tablespoon lime juice
1. If you’d like a milder salsa, seed chili(s). Coarsely chop the c
Bring a medium pot of salted water to a boil. Add tomatillos. Cook for 8-10 minutes, until tomatillos are just soft. Let cool for 10-15 minutes.
2. Meanwhile, remove seeds from chili(s) if you’d like a milder salsa; keep them in for a spicier salsa. Coarsely chop.
2. Place softened tomatillos, along with grapes, cilantro, garlic, and chili in a blender or food processor. Blend until slightly coarse. Transfer salsa to a bowl, and season with salt to taste and lime juice. Thin with a little water if desired. Enjoy right away, or, to really bring up the flavor, let sit out uncovered for 30 minutes before serving.
Recipe Adapted From: California Grapes.