Tomatillo de Gallo by Arnietex

Ingredients

• 415g (14.5 oz) tomatillos, husked and diced
• 55g (2 oz) white onion, finely diced
• 65g (2.25 oz) red jalapeño, seeded and finely diced
• 30g (1 oz) fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1/2 tsp salt (adjust to taste)

Instructions

1. Husk the tomatillos and dice them into small, uniform pieces, noting that they are firmer than standard tomatoes.
2. Dice the onion and the red jalapeño into pieces similar in size to the tomatillos.
3. Combine the diced tomatillos, onion, and jalapeño in a mixing bowl.
4. Add the lime juice and salt to the bowl immediately to help the salt dissolve and draw out the flavors.
5. Chop the cilantro, including some of the tender stems, and fold it into the salsa mixture.
6. Toss everything together until well combined, then cover and refrigerate for 30 minutes to allow the flavors to meld before serving.