August 23, 2010
I recently was given a few dozen tomatillos, which are small, green fruits in the tomato family. At first, I was thinking of making a chutney, but I got distracted from that idea when I saw all the recipes online for salsa verde, which a tangy salsa made with a whole lot of tomatillos and cilantro. It sounded fresh and bright, perfect for these late summer days.
I used this recipe as my starting off point. Many of the recipes I found used very few ingredients, so I appreciated that this recipe had more than just a few flavours going on.
I also noticed that few recipes asked for one to roast the tomatillos first, which seems to me would be an important step, so that they taste sweeter and less bitter.
After throwing all the ingredients into the food processor, I added more of some things after tasting. This salsa is really something that should be made to taste, so don’t hesitate to up the amounts of something. I added a bit more jalapeño because I love heat in my salsa, and I also added more salt and coriander, as well as lime juice. The end result was a bit tangy, a bit spicy, a bit salty and very salsa-y. It’s a fun variation on the normal red salsa, and stirring some into guacamole really raises the guac’s flavor profile. As much as I love just dipping tortilla chips in it, I’m looking forward to making some bean and veggie enchiladas and using this as the sauce.
Salsa Verde (Tomatillo Salsa)
Adapted from Food-G
1 1/2 lbs. tomatillos, husks removed
1 white onion, roughly chopped
2 cloves garlic, peeled, and roughly chopped
1 ½ cups cilantro leaves, loosely packed
2 green onions, roughly chopped
2 teaspoons salt (more to taste)
2 teaspoons red wine vinegar
2 teaspoons sugar
1 jalapeno, roughly chopped, with seeds
1-2 limes, juice only (to taste)
Boil, roast, or grill the tomatillos until soft and olive green in color. Let cool. In a food processor, combine all ingredients and blitz to a salsa consistency. Taste and adjust seasonings. Serve with tortilla chips.