This recipe is featured in the story, Forget Taco Tuesday—You'll Want Julia Turshen's Chorizo Tacos Everyday, sponsored by Bosch.
This salsa will cause you never to buy another jar of salsa. It’s seriously that good, and almost surprisingly so because it’s so easy to make. It’s not only vegan but also totally free of all of the things that people tend to point out (fat, sugar, dairy, gluten, and so on). I like this salsa best just after it’s made, when the lime juice and cilantro still have their freshness, but it’s also totally fine to make it up to 3 days in advance and store it in a covered container in the refrigerator. Keep in mind that cooked and cooled tomatillos tend to gel, almost like really good chicken stock, so don’t worry if the seems a little thick when you take it out of the fridge. Be sure to let it come to room temperature before serving and then maybe give it an extra squeeze of lime and a sprinkle of salt to perk it up.
Ingredients3/4 pound [340 g] tomatillos (about 8 small or 6 large), husked and rinsed, roughly chopped
6 scallions, tough roots and dark green tops trimmed off, white and light green parts roughly chopped
1 jalapeño chile, roughly chopped (discard the seeds if you like)
2 garlic cloves, peeled
3 tablespoons fresh lime juice
A large handful of fresh cilantro leaves (a little bit of stem is fine!)
1 teaspoon kosher salt