Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Tomatillo Pistachio Salsa

1 lb. (453 g) fresh tomatillos
1 large onion, coarsely chopped

1 clove garlic
Fresh lime juice to taste
Salt to taste

1/2 (118 ml) cup raw pistachios


1. Remove the husks from the tomatillos and wash them. Cut them in half and put them into a 3 or 4-quart (3 or 4 liter) saucepan with just enough water to cover.
2. Cover saucepan and bring to a boil over high heat. Boil about 2 or 3 minutes. Using a slotted spoon, put the tomatillos and onions into the food processor along with the garlic. Process to chunky consistency.
3. Add lime juice and salt, adjusting the flavors to your own personal taste. Remove to a bowl and stir in pistachios. Refrigerate until ready to use. Makes about 3 cups (717 ml).

NOTE: Since the pasilla peppers can sometimes be a bit spicy, we keep the salsa unspiced. However, if you've got a bent for the spicy life, add jalapeno to taste when you whirling the tomatillos and onions in the processor.


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