Spice Up Your Salsa Verde With Tomatillos
by Aube Giroux on Sep 10, 2013
Tomatillos are interesting little creatures. They live in delicate papery husks and have a tart lemony flavour that screams to be turned into spicy salsa verde. They are also a real pleasure to grow because of their prolific nature: you can get several jars of salsa verde from one single plant! We recently began harvesting our tomatillos and had a bit of a salsa verde-making marathon.
Salsa verde is a staple in Mexican cooking and it's delicious with corn chips, in tacos, on scrambled eggs, and in enchiladas. There are so many ways to eat it and it can take a dish to a whole other level. What's your favorite way to enjoy salsa verde?
When making salsa verde, there are two camps: those that like to cook the tomatillos first (either boil them or roast them), and those who prefer a raw salsa. Last year, I tried both kinds. To me, they are equally delicious, though quite different in flavor and color. The raw salsa is fresh, almost sweet and for lack of a better description tastes very green. The cooked tomatillo salsa is more rich, tart, and creamy. This year, purely because of time constraints, I chose to make the raw salsa only. The recipe below provides instructions for both the cooked or raw versions.
I've often wondered what else you can make (other than salsa verde) with tomatillos so I recently asked my Kitchen Vignettes Facebook readers if they knew of other ways to use them. Many people chimed in with some fabulous ideas. Stop by my Facebook page and join in the conversation!
Tomatillos should be harvested / purchased when they are bright green, firm to the touch, and the fruit should fill up the husk. It's ok if they are starting to outgrow their husk and bursting through. You'll notice that when you remove their husks and wash them, tomatillos are covered in a sticky substance and this is completely normal, don't panic! Give them a good rinse but don't worry if they're still a little on the sticky side, it's part of their unusual charm.
Enjoy your salsa verde!
Salsa Verde
Recipe by Aube Giroux
- Servings
- about 2 ½ cups
Ingredients
- About 1 pound tomatillos, husks removed and rinsed
- 1 small bunch of cilantro (about a cup, roughly chopped)
- 2 to 3 hot green chili peppers (serranos or jalapeños work well - the quantity you use is entirely up to you, start with less and add more depending on how hot you like your salsa)
- ½ small lime, freshly squeezed
- ½ small onion (about ¼ cup, chopped)
- 1 to 2 cloves of garlic
- Salt, to taste
