Salsa Violeta / Purple Tomatillo Salsa

This is a raw salsa. Yes a raw Purple salsa. Mexico meets Japan in this recipe. Shiso (also known as perilla), is a member of the mint family with broad jagged edged leaves. A touch of red wine can be used if you can't get the red shisho which adds a cool color to the salsa.

• Ready In: 15 mins
• Serves: 20

Ingredients

• 8  ounces  purple  tomatillos, husked
• 1  large garlic clove, peeled and minced
• 1 -2  serrano chili
• 1⁄2 cup  loosely packed roughly chopped cilantro
• 1⁄4 cup  red  shiso, rough chopped
•  sea salt

Directions

1. Thoroughly wash the bitter film off the tomatillos with warm almost hot water then quarter each of them.
2. Place all in a food processor and pulse till semi chunky.
3. Enjoy!