Tomatillo Salsa Verde Recipe

This is one of the most amazing vegetables that you can find!  It originates in Mexico, and is the primary ingredient for Salsa Verde  (For those of you who DON"T speak Spanish - simply put - it is Salsa Green - or as we say Green Salsa.)

Here is a great site for more information on Tomatillos
http://www.gourmetsleuth.com/Articles/Produce-638/tomatillos.aspx


The very Best Salsa Verde Recipe!

  

Depending on your skill set or interest level - you can roast the tomatillos under the broiler for about 6 minutes - until the skin is blackened ( Like Peppers) OR you can boil them in water on the stove top - removing after they have softened.  More people boil them, however the flavour is more definitive when you roast them!

Ingredients

 

• 1 1/2 lb tomatillos
• 1/2 cup chopped red onion (finely diced)**
• 1/2 cup cilantro leaves
• 1 Tbsp ground cumin
• 1 Tbsp fresh lime juice
• 1/4 teaspoon cane sugar
• 2 Jalapeño peppers stemmed, seeded and chopped
• Salt to taste

** If any of you are like me - where you can't eat Onion - I have started to use dehydrated onion flakes.. I know - not so great - but it gives the taste - without the agony of onion.

 

 

Method

 

1 Remove papery husks from tomatillos and rinse well.

 

2 Place all ingredients into a food precessor or blender and pulse until finely chopped and blended.  Store in Refrigerator.   Perfect with Chips, or as a side to Enchiladas!

 

 

Makes about 3 cups.