Tomatillo Pistachio Salsa
Makes about 1 to 2 cups
- ½ lbs. fresh tomatillos
- 1 clove garlic
- 1 small onion, chopped
- ¼ cup raw shelled Organic Santa Barbara Pistachios
- Fresh lime juice to taste
- Remove husks from tomatillos and wash them. Cut in half and put into a ¾ quart saucepan with just enough water to cover the tomatillos. Cover saucepan and bring to boil over high heat. Boil about 2 to 3 minutes.
- Using a slotted spoon put the tomatillos and onions into a food processor along with the garlic. Process to a chunky consistency. Add lime juice and salt, adjust to you personal taste. Add pistachios to processor and process only slightly until the nuts are slightly crumbled. Pour into a bowl and refrigerate until ready to use.