Okay so truth be told I had never used a tomatillo in my life before until now. They come in their own little husk and have a slimy residue when that husk is removed. I know, not very appetizing but they are actually quite good with a tart lemony flavor. I have found in most recipes they are cooked in boiling water for a few minutes before blending. This would be a good option to mellow out the tartness. But I decided to keep them raw for a dynamic flavor kick against the mellowness of the cucumber. This is perfect to serve up with tacos, in a salad, or on grilled salmon or chicken.
Yields about 2 cups of salsa
2 ripe tomatillos (they should be a vibrant green color under the husk)
1/4 white onion
1 lemon or lime
handful of fresh cilantro
3 tablespoons of olive oil
salt and pepper
Remove tomatillos from husk, rinse under cold water, and cut into quarters and remove fleshy seeds. Dice into small pieces and add to serving bowl. Peel the cucumber, cut in half and remove the seeds before dicing into same size pieces as the tomatillos. Cut jalapeño in half and remove seeds, dice up in small pieces along with the onion. Finely chop as much desired cilantro. Mix ingredients together, squeeze in the juice of a lime/lemon whichever you have on hand. Add olive oil, salt and pepper to taste.