Tomatillo Salsa or Salsa Verde
Tomatillos are a Mexican relative of tomatoes. They remain green when ripe and have a thin, papery skin covering them that must be removed. This recipe is quick and easy and has a wonderful, fresh flavor. Use it as an alternative to traditional red salsa or, for a deeper flavor in your Southwestern-inspired dishes. Oven roasting the tomatillos brings out their wonderful unique flavor.
- 1 lb tomatillos
- 2 cloves garlic chopped
- 1/3 c onion chopped
- 1/2 c cilantro chopped
- 1 T lime juice
- 1/4 t maple syrup
- 2 Jalapeno or Serrano peppers
- salt to taste
- olive oil
To prepare the tomatillos, remove the papery skin from the fruit and rinse well.
To oven roast the tomatillos, cut in half and place face down on a baking sheet along with the garlic. Drizzle with olive oil. Place under a broiler for 5-7 minutes to lightly brown the skin.
After roasting is complete, place all ingredients in a food processor and pulse until coarsely combined. Taste. Season to taste with salt, and more lime.
Serve with tortilla chips or alongside a delicious burrito.
photos: CCF staff