A couple of years ago I learned how to make salsa verde. The green stuff has always been my favorite for dipping tortilla chips and topping almost any Mexican dishes. Many of the verdes I see at the store are nowhere as good as the ones I've had in Mexican restaurants, but I have to admit, I am fond of Mrs. Renfro's brand from the grocery shelves.
Before attempting my first salsa verde I had never even bought a tomatillo. It was a foreign little vegetable that I had no idea how to use. Now I've gone from buying to growing my own.
I found that tomatillos were one nightshade that was easy to start from seed in my greenhouse and one that has flourished in my garden. They're even easier to grow than tomatoes or peppers. Currently, my plants are lush, sprawling several feet from the central stem and covered with the little husks that look like Chinese lanterns. In another week I'll have enough ripe fruits to put up several jars of salsa.
Working from various recipes I found online I've developed my own variation which I like almost as much as what I get at Chelino's restaurant. Okay, not even close, but Beto won't give me his recipe.
Before attempting my first salsa verde I had never even bought a tomatillo. It was a foreign little vegetable that I had no idea how to use. Now I've gone from buying to growing my own.
I found that tomatillos were one nightshade that was easy to start from seed in my greenhouse and one that has flourished in my garden. They're even easier to grow than tomatoes or peppers. Currently, my plants are lush, sprawling several feet from the central stem and covered with the little husks that look like Chinese lanterns. In another week I'll have enough ripe fruits to put up several jars of salsa.
Working from various recipes I found online I've developed my own variation which I like almost as much as what I get at Chelino's restaurant. Okay, not even close, but Beto won't give me his recipe.
Stephen's Salsa Verde
1 pound tomatillos
1 medium yellow onion finely chopped
2 garlic cloves, minced
1 jalapeno pepper, minced (remove seeds before mincing for a milder version)
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Remove the husks from the tomatillos and rinse them. Dry with a tea towel. Cut the tomatillos in half and place skin side up on a foil lined cookie sheet. Preheat the oven broiler. Place the cookie sheet on the top rack and roast the tomatillos until they begin to blister and blacken. This should take around five minutes. Remove from the oven and, with tongs, transfer the tomatillos into a blender or food processor and pulse until lightly pureed.
In a saucepan, heat the oil. Add the pureed tomatillos and stir until bubbling hot.This frying of the sauce brings out an extra richness to the flavor. Let cool, mix with the other ingredients and chill in the refrigerator for at least two hours. Overnight is better.
Tomatillo branches with marigold companion plant.
Stephen
All photos are copyright 2017, Stephen P. Scott
I had no idea what a tomatillo was. I had to google it! Your salsa verde sounds amazing. If our grocery store doesn't stock tomatillos, I may have to grow my own next year. We have 4 tomato plants, 1 cucumber hill and 1 jalapeño pepper 🌶 plant. We live in the city and no room for a garden!
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