Tomatillo Kimchi Salsa

tomatillo kimchi salsa with corn tortilla chips and lime

Tomatillos are a beautiful little gift from the garden, each packaged inside of the pretty paper in which they have grown. The flavor of a fresh tomatillo is much brighter when they’re just picked and we capture it in this salsa. If you’d like to have some late summer fun and add another dimension to the salsa, try grilling the tomatillos over low heat instead of simmering them on the stovetop. (Prop styling by Nidia Cueva)

Makes about 2 cups

  • 1pound fresh tomatillos, husks removed
  • 1small white onion, roughly chopped
  • 1clove garlic, peeled and smashed
  • 1tablespoon white wine vinegar
  • juice of 1 lime
  • 1teaspoon fine sea salt
  • 14cup kimchi
  • 1tablespoon hot sauce, plus more to taste
  • 1bunch cilantro, leaves only
  • 14teaspoon ground cumin
  • Fill a medium saucepan fitted with a lid 23 full with water, bring to a simmer. Add tomatillos and simmer, covered for about 5-12 minutes, depending on size, until tomatillos soften. Drain and let cool, cut each tomatillo in quarters.
  • 2
  • Place onion, garlic, vinegar, lime juice, and salt in a blender, pulse to chop and combine. Let sit for 10 minutes. Add remaining ingredients and pulse until fairly smooth. Serve with corn tortilla chips.