Want to give tomatillos a try? Why not start with a classic?
Excerpt printed with permission from Incredible Edibles by Sonia Day. Published by Firefly Books 2010.
Salsa verde imparts a true taste of Mexico, unlike many bland bottled salsas made with tomatoes. And it’s fat free.
- About a dozen tomatillos, husked and rinsed
- 1 small chopped onion
- 3 mashed cloves of garlic
- 1 or 2 hot peppers, seeds removed, roughly chopped
- Handful of fresh cilantro or Vietnamese coriander leaves.
Peel husks off tomatillos and discard. Rinse tomatillos under running cold water to remove the sticky coating, which is always present.
Place in a saucepan, cover in cold water (some tomatillos float) and simmer for about 10 minutes until fruits are olive green and about to burst. Drain, leave to cool.
Combine in a blender the onion, garlic, hot peppers, cilantro and salt to taste. Whirl. Add tomatillos and whirl again until smooth. Serve in dipping dishes, with tortilla chips.
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