Saturday, September 10, 2016

Tomatillo Salsa


I've always been slightly afraid of using tomatillos. I like the tangy taste that they give to Mexican food, but I wasn't quite sure how to use them and what was up with that papery covering. Tomatillos are related to tomatoes. They are usually used raw in things like salsa, but they can also be cooked in stews.
In the process of peeling the papery husk off of the tomatillos
I decided that it was time to give this new fruit a try, so I went to the grocery store and stared at them for a while. I had no idea how to choose a good tomatillo, so I started peeling back the papery husks to check the fruit beneath. I found that this was a very good idea because sometimes bad spots were hiding underneath. I picked through the pile and assembled a pound of good looking tomatillos. After figuring out which tomatillos were the right ones to buy, the rest was fairly easy! I made this recipe for a potluck and everyone went crazy over it! Serve with tortilla chips.

Tomatillo Salsa

1 lb of fresh tomatillos (about 12) or 1 can (13oz) of canned tomatillos
1/2 cu finely chopped red onion
1/4 cu coarsely chopped fresh cilantro
1 can (4 oz) of diced green chilies
fresh juice from 1/2 of a lime
1 tsp olive oil
1/2 tsp salt

To prepare fresh tomatillos, the papery husk needs to be removed and the fruit should be washed before finely chopping them (the small round seeds don't need to be removed). Then mix the chopped tomatillos with the chopped red onion, cilantro, chilies, lime juice, olive oil, and salt. I used canned fire roasted diced green chilies because I like the flavor and I like my food a little spicy, but fresh jalapenos can be used if you prefer that flavor, or peppers can be left out all together if you aren't a fan of spicy food. Cover and refrigerate the salsa for at least an hour to lets the flavors meld.

Tomatillos, red onion, cilantro, and green chilies
All mixed up with olive oil and salt

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