Homemade salsa is one of the things I crave. After I make it, I wonder why I didn’t make it sooner. Especially since it’s gone within two day of making it. This is a super simple salsa that will win you major crowd points and you’ll want to find excuses to put it on anything and everything.
I eat it straight up with chips (my favorite are the multigrain ones from costco), on enchiladas, vegan nachos, mixed into vegan posole or black bean stew, or combined with simple hummus for an amazing dip. You’re covered with options to choose from.
This recipe is inspired from Tyler’s Grandma Eveyln. We were lucky enough to live by his grandparents when we were ungrad students at BYU. They were the first family I met when Tyler and I were dating and we visited often to play games, eat some good food, and enjoy their cozy home. It was nice having them close to us and I’ll treasure that time I got to know them. Go cougars!!
The best thing about this simple salsa is you can make it in the morning, way before you’ll need it for lunch or dinner, and then by the time you eat, it actually tastes way better than when you first made it. And if you can, make it a whole day before that! You won’t be sorry. The flavor melding is pretty amazing.
If you’ve never had tomatillos, they are usually in the grocery store by the jalapeños. They have papery husks around them that you’ll need to peel off. The tomatillos will be sticky so wash them with soap and water before you use them. They should be firm but not rock-hard when you buy them.