This colorful salsa is the perfect complement to enchiladas, quesadillas, grilled fish, or simply chips. Recipe courtesy of Vaunda Ernstes.
1 jalapeño, stemmed and seeded
1 chile de arbol, stemmed and seeded
2 cloves garlic, peeled
15 purple tomatillos, husks removed, coarsely chopped
1 small to medium red sweet onion, thinly sliced
2 Tbsp. fresh oregano, chopped
2 Tbsp. fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Toast chiles, garlic, and tomatillos in hot dry sauté pan over medium heat, turning occasionally, for 15 minutes. Place in a blender or food processor until blended but chunky, about 10 seconds. Pour into a bowl and add onion, cilantro, and lime. Season to taste. Let salsa rest in the bowl for 10 minutes to allow flavors to marry.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.