Friday, January 22, 2010

Fresh Tomatillo Salsa

I noticed the other day that tomatillos are currently available in my produce section. If you are not familiar with this fruit (that seems like it'd be a vegetable), I encourage you to learn more. They look like green tomatoes in a paper wrapping, and my Vegetable Love cookbook describes them as having "a delicious combination of sweetness and mild acidity" which seems as accurate as any description I might come up with here. It reminded me of some awesome homemade salsa that I made last summer when my CSA provided me with a generous number of tomatillos.

This salsa, which could be made very easily any time fresh tomatillos are available, tastes like summertime has come alive in your mouth. I highly recommend it. It is from the aforementioned Vegetable Love cookbook:

Fresh Tomatillo Salsa
2 medium cloves garlic, smashed and peeled
1 small jalapeno pepper, seeded and deribbed
4 medium sized tomatillos, husks removed, rinsed well, cored and coarsely chopped
2 scallions, trimmed and cut into 2-inch lengths
2 Tbsp chopped cilantro
1 Tbsp fresh lime juice
1 tsp kosher salt
freshly ground black pepper to taste

Place garlic and jalapeno in a food processor and chop very fine (I used my hand held one, and it worked great). Add the tomatillos and scallions and process until finely chopped but not pureed.

Transfer the mixture into a bowl and stir in 1/3 cup water and the remaining ingredients. Allow to stand 30 minutes, then adjust the seasoning and serve. Makes 1 1/2 cups.

1 comment:

  1. Very authentic central Mexican recipe! I was taught to roast the tomatillos, garlic, jalapenos and a little onion first before blending them. It adds a really nice smokey flavor! You can also blend in avocado to make it creamier if you want.