Recipe by MinatheBrat
Ever wondered what to do with tomatillos- also known as tomates verdes? I learned this wonderful salsa recipe from a friend from Mexico. It is a tangy, herby salsa that goes great with quesadillas, tacos and burritos of all kinds. I've even used it in scrambled eggs by cooking it a bit to reduce the liquid and tone down some of the green tang. Yum! This recipe does have some heat from the chiles, but this can be modified to taste. If you hate heat, leave them out. If you like very little heat, try using a poblano chile. If you like a slight bite, I would use jalapeno chiles, and cut them open and remove the seeds. If you want more heat, leave in the seeds. If you want to go hotter than that, I would try serrano chiles. If you want hotter than that, I'm sure you know what chiles to use. lol Another note: like all produce, tomatillos can vary in flavor and tang. Taste the salsa..if you think there's too much tang, try adding some more onion and herb. If you like less cilantro, feel free to reduce. This recipe was shown to me in handfuls and bunches, so it is very flexible. To store it, I simply keep it in an old mayonnaise jar in the fridge.
Top Review by Muffin Goddess
I chose this as one of my PAC Spring 2007 recipes. Great salsa! I loved the vibrant green color! My batch was pretty spicy (I used two unseeded jalapenos), but that's because the peppers I bought were unusually hot for jalapenos. That was okay, though, since DH loves hot foods. Keeps very well for a fresh salsa, too. I think I like this salsa even better than the roasted tomatillo version that I usually make (which says a lot, since I really like the roasted version too). This will be a definite rerun in my house, thanks for posting!
- 1 lb tomatillo
- 1 cup cilantro (leaves and stems, about 1 small bunch)
- 1 -3 green chili (to taste)
- 4 -5 green onions (1 bunch)
- 1 -2 tablespoon lime juice (optional) or 1 -2 tablespoon water (optional)
Directions See How It's Made
- Remove the husks from the tomatillos and wash all the stickiness from the outside. Cut into quarters to make blending easier.
- Wash cilantro and green onions well, and rough chop cilantro and cut onions into thirds.
- Prep green chilies by cutting them in half. Remove seeds and white interior veins if you want the chilies to be less hot.
- Blend all in the blender, the idea is to get a nice grind, not a paste, so pulse works well. I'm sure you could use a food processor, but this salsa usually turns out quite liquidy because of the tomatillos. I know my food processor would make a mess.
- If you do find that the salsa is not blending well because of lack of liquid, you can add lime juice or water 1 tablespoon at a time. Tomatillos are tangy by themselves, so keep that in mind when using lime juice. Usually the tomatillos have enough liquid in them to facilitate blending, and putting them first in the blender will help.
- Add salt to taste and enjoy!