This spicy salsa is a perfect pairing for the tamales. The combination of heat from the jalapeño, freshness of the cilantro, tanginess of the lime, and sweetness of the tomatillos adds another dimension of flavor to the tamales. It’s spicy, so if you want a slightly milder version, you can use half of the jalapeño. Store-bought tomatillo salsa will work fine, but you’ll be surprised how easy and delicious it is to make your own! —MAREA
Makes about 3 cups/720 ml
1 medium jalapeño
1 lb/455 g fresh tomatillos, papery husks discarded, stemmed and quartered
11/2 cups/45 g packed chopped fresh cilantro
1/2 medium white onion, cut into chunks
11/2 tbsp fresh lime juice
4 garlic cloves
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp sweet paprika
Using metal tongs, place the jalapeño over an open flame on the stovetop. Turn it frequently, until the skin is charred all the way around, 2 to 4 minutes. Remove from the heat and let cool. Using a clean dish-cloth, rub off the charred skin. Cut the jalapeño in half and discard the stem and seeds.
Combine the jalapeño, tomatillos, cilantro, onion, lime juice, garlic, salt, pepper, and paprika in a food processor or blender, and process until smooth. Transfer the salsa to a container, seal, and refrigerate for up to 5 days.
1/3 CUP/75 ML: CALORIES: 25 | FAT: 1G | CARBS: 5G | PROTEIN: 1G | SODIUM: 320MG