A unique green sauce combining flavors from Italian and Mexican cuisines, featuring tomatillos and arugula.
Ingredients
- tomatillos: 1 pound (husks removed and rinsed)
- arugula: 3 cups (loosely packed, rinsed and dried)
- jalapeño: 1 piece (seeded and finely chopped)
- red onion: 0.5 cup (diced)
- garlic: 2 clove (minced, plus more as needed)
- fresh cilantro: 0.25 cup (chopped, plus more as needed)
- lime: 1 piece (juiced, plus more as needed)
- salt: 0.5 tsp (plus more as needed)
Metric Conversion
Stages of cooking
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Turn the broiler to high. Line a baking sheet with aluminum foil or parchment paper.
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Place the tomatillos on the prepared baking sheet and broil for 5 to 7 minutes, or until their skins are lightly blackened and have black and brown marks.
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Transfer the tomatillos and their juices to a food processor or blender. Add the arugula, jalapeño, onion, garlic, cilantro, lime juice, and salt. Pulse for 30 to 60 seconds, or until the salsa is finely chopped. Taste and add more salt, lime, garlic, or cilantro as desired.
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Transfer to an airtight container and store in the refrigerator for up to 2 weeks. It will thicken the longer it is stored.
