Tomatillo Pico de Gallo

Last year I started September off with an entire week dedicated to a variety of garden salsa recipes.  It was one of my favorite blog projects from last summer, and since it was also well received, when I was starting to plot out my plans for the final month of summer this year, it was a no-brainer to bring back Salsa Week for a repeat appearance.  

Up first: tomatillos! 

When you think of tomatillos and salsa, you probably think of a traditional salsa verde, right?  And that is a good and worthy end for these beautiful papery-skinned fruits, but when it's hot (and you've been working in the sun all day building a deck), sometimes you crave something a little fresher and lighter.   

With their sweet, yet slightly tart flavor, tomatillos lend themselves as a natural substitute in a classic pico de gallo. Sub in a little red onion as well for some color contrast, and you have a bright, fresh, chunky salsa perfect for a late summer day.   I just love how the natural sweetness and flavor of the tomatillos really shine in this recipe - a salsa that truly looks and tastes like it just came out of the garden.  Just be forewarned: you may need to double or triple the recipe - it disappears quickly!

Tomatillo Pico de Gallo
2 lbs tomatillos
1 small red onion
3 jalapeno peppers (seeds removed)
1 clove garlic
1 teaspoon ground cumin
Small handful chopped cilantro
A couple pinches of sea salt
1 lime

Dice and combine tomatillos, onion, and jalapeno in a bowl.  Mince garlic, and add it to the mixture, along with cumin, a couple of sprinkles of sea salt, and chopped cilantro.  Squeeze the juice of the lime over the mixture and gently toss to evenly coat all ingredients.