Saturday, September 20, 2014

Fresh Tomatillo Salsa

I don't have a picture of the final product, I'm afraid, but this is very refreshing to eat and lovely to look at. Most tomatillo salsas are cooked, so the tomatillos lose their bright green color. Not so in this recipe. They stay their lovely light green hue. This is crunchy with a burst of flavor; it's also quick to make. Good with fish, chips, as an edible garnish.... I've been bringing home tomatillos and chilies from the Colvins, and this recipe uses both! Note: canned/frozen tomatillos will not work as well because they won't be crisp.

Fresh Tomatillo Salsa
~From How to Cook Everything, 10th ann edition

  • 2 medium poblano or other mild fresh green chiles (use spicier chilies if you like heat)
  • 1 pound tomatillos*
  • 3 green onions, chopped
  • 2 t. minced garlic
  • 1/4 c. chopped fresh cilantro
  • 3 T. lime juice
  • salt and pepper to taste
*we get about 1 1/2 pounds in our CSA box, and this recipe could easily scale up if you have a similar amount at home to use up

  1. Husk and rinse the tomatillos. Chop into bite-size pieces. Remove stems and seeds from chiles and mince.
  2. Combine all ingredients together and stir. Taste and adjust salt and pepper as needed. Serve immediately or refrigerate for a couple of days.
~Makes 2 cups

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