Oil-Free Tomatillo Salsa

Chop the Tomatillos to a "salsa" consistency

For years I was buying a tomatillo salsa from a little stand at our local farmer's market. Then I realized how easy it is to make this delightful green salsa. Tomatillos may look like little green tomatoes but they actually come from a different type of plant. They have a sharp taste when used raw and thus make for a perfect base for a delightful twist on the traditional tomato salsa. This recipe makes enough for a party.

Tomatillo Salsa

10 tomatillos

1-3 jalapeno peppers, seeds removed and minced (see Note)

Juice of a lime

4 garlic cloves, minced

1 small yellow onion, finely chopped

1 bunch cilantro including stems, chopped

1 teaspoon agave nectar

1/2 teaspoon dried tarragon, crushed between your fingers

1/4 teaspoon salt, optional

ground pepper to taste

Remove husks and stems from the tomatillos and roughly chop them to desired texture (see photo). Place chopped tomatillos in a large bowl and add remaining ingredients. Mix well. Serve with corn chips, jicama chips, pita chips or even as a salad or sandwich topper.

Note: The "heat" of this salsa is determined by the number of jalapeño peppers you use. Use one for mild, two for medium, and three for hot!