Not your usual salsa. Bacon adds a smoky, salty edge to the tomatillos, reining in their tartness. Jalapeños provide heat and the cilantro some coolness. A good side for many dishes, not just meat. Try it with seafood as well. Interesting how well bacon and seafood go together, or is it just that bacon pretty well goes with everything? One of life’s mysteries.
3 – 4 slices bacon
6 or so tomatillos, diced or coarsely chopped
1 – 2 T chopped scallion or 1 garlic clove, chopped
1/2 – 1 jalapeño, seeded, membraned removed, if you like, minced
3 – 4 T finely chopped cliantro or parsley or basil
2 T extra virgin olive oil
1 T lime juice, or lemon juice
salt, to taste
1. Cook bacon until crisp. Remove, drain, crumble, set aside.
2. Combine tomatillos, scallion, jalapeño, and cilantro in a bowl. Stir in oil and lemon juice. Then the bacon. Taste and add salt if you like. Then taste again and add more of any of the ingredients to make this extra-delicious.