We have not eaten much Mexican food since we have been eating healthier, but I have missed the fresh, tart taste of tomatillo salsa verde. It’s my sauce of choice on chicken enchiladas, and it almost always what I order when we eat at our favorite Mexican cantinas.
The base for tomatillo salsa verde is, of course, the tomatillos. Tomatillos are available in the produce section of your grocery store, usually close to the tomatoes. Although the two are different fruits, the tomato and the tomatillo are similar. Tomatillos are green (never turning red like tomatoes do) and they have a more tart and yet more subtle taste than tomatoes. They grow in a husk, which you simply peel away to eat.
The first step in making fresh tomatillo salsa is to roast the tomatillos on a cookie sheet lined with foil under the broiler in your oven.
They are done when the skins turn a lovely dark brown/black color. There is a fine line here between broiling them properly and burning them. You want the skins to be loose on the tomatillo, but you don’t want to burn the flesh.
In a food processor, chop the tomatillos and whatever spices you like. My favorites are 1/2 cup chopped onion, 3/4 cup chopped fresh cilantro, the juice of 1/2 of a lime, 1/2 teaspoon cumin, 1/2 teaspoon sea salt, and 4-5 pepperoncini peppers. It can all go in the food processor together. You could also use jalapeno pppers or, if you like to live on the spicy side, serrano peppers. You will want to refrigerate the salsa for a few hours before serving it. I served it over chicken, but you can also use it with enchiladas, quesadillas, or even shrimp or fish.
Summertime is a fabulous time to enjoy the light, fresh flavor is tomatillo salsa verde. Let me know if you make it! I’d love to hear from you.
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