tomatillo salsa

Thanks to Isabel Caudillo and the Simple Salsa class at La Cocina, I now know the basics of making a variety of fresh and cooked salsas. I was super excited when we received tomatillos in our CSA this week and decide to make a salsa verde. Tomatillos are small green fruit that grow in a non-edible papery skin. They have a tart flavor and the texture of an unripe tomato. They make absolutely awesome salsa! I imagine they would also be wonderful breaded and fried … I might have to try that next week.

Tomatillo Salsa 
1 lb tomatillos, dehusked
1/2 onion, cut into large chunks
1 serrano chili, seeds removed if you want a mild-medium salsa
3 cloves garlic
1/2 bunch cilantro
1 lime, juiced
salt, to taste

For this salsa I used a mixture of cooked and raw tomatillos because I wanted two distinct flavors in my salsa—the tartness from the raw and the sweetness from the cooked tomatillos. I chose to make a salsa hervida—a boiled salsa— because it is easy and quick, but you could also dry roast the tomatillos, saute them in a little vegetable oil or grill them.

In a small saucepan combine half of the tomatillos, onion, chili and garlic. Add water to just cover. Simmer for 10 minutes. Strain out the water and put in a food processor. Add the raw tomatillos, lime juice, cilantro and a large pinch of salt. Process until almost smooth. Taste for seasoning. It is that easy! Enjoy with chips or with carnitas tacos like we did!


By The Answer is Always Pork

Cooking and Eating in San Francisco

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