Serve this salsa with our Chimichurri-Marinated Flank Steak. This recipe is best made one day ahead so flavors have time to meld.
- Yield: Makes 1 1/4 cups
Source: Martha Stewart Weddings, Summer 2005
- 1 pound tomatillos, husked (about 9)
- 1 garlic clove, peeled
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped fresh chives
- Coarse salt
- Pinch of sugar
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
Process tomatillos, garlic, and herbs in a food processor until slightly chunky. Pour through a fine sieve to drain off liquid. Transfer to a medium bowl. Season with salt; add sugar, lime juice, and oil. Refrigerate until ready to serve, up to 2 days.