Are you familiar with the tomatillo? It is a plant of the tomato family bearing small, spherical fruit. Tomatillos (Spanish is toma verde) are a staple in Mexican cuisine.
Today I have a green salsa recipe that you will love so much you will want to make it year after year. Tomatillo salsa verde is so very simple, yet so fresh and good chilled, especially on a hot day!
About Tomatillos In 150 Words Or Less
Tomatillos are very easy to grow from seed and quick to produce fruit. Sow several seed right into your garden soil in late May where it will get full sun. I did it for the first time this year, and it is easy (seeding right into the garden in late May).
Keep well watered until the seedling is established. Choose your strongest seedling and thin to ONE plant ~ they get pretty big (3′ x 3′ or more), and one plant will give you more than you can use and some to share.
It will usually begin bearing in 65 days. The younger (greener) the tomatillos are, the more zesty. From 1 – 1 1/2 inches is perfect.
The tomatillo fruit is surrounded by a paper-like husk. As the fruit matures, it fills the husk and can split it open by harvest-time. Tomatillos are a key ingredient in fresh and cooked Latin American green sauces.
Fire Roasted Tomatillo Salsa Verde Recipe
It is roasted tomatillos that make this Salsa Verde recipe memorable! Enjoy the sweet-sour richness of this roasted version where tomatillos bring a tangy brightness. The undercurrents of the fresh hot green chile adds excitement, all of which adds up to a condiment most of us simply don’t want to live without.
3/4 lb. (20-30) tomatillos, peeled, washed and halved (remove the stem area if it is large)
1/2 small onion, diced
1/3 cup of cilantro, stems removed, minced
1/2 lime, juiced
2 jalapenos, halved, stem and seeds removed
1/4 tsp sweetener (I used a dash of stevia)
1/2 tsp sea salt
1 clove of garlic, minced or pressed
Roast until skins blister and blacken a bitHeat the broiler to high (or roast them without water on the stove in a hot skillet like I did). Place the tomatillos and jalapeno halves skin side up on a baking sheet.
Broil for about 4 minutes or until the skins have browned and blistered. Place everything in a blender and pulse until few chunks remain or to the texture you prefer.
Chill the resulting salsa and serve.
Just dip your burritos or corn chips into this piquante green salsa or top off chicken or roasted zucchini. The flavor is indescribably delicious!
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Thanks for reading!