Monday, March 16, 2009

tomatillo salsa verde

In honor of St. Patrick's Day tomorrow, I am making green salsa. I randomly picked up a can of tomatillos on my last trip to the grocery store. I wasn't sure exactly what I would do with them, but figured I find something eventually. It turned out that my need for them came sooner than I had anticipated - I used the ones I initially bought last night to accompany our fish tacos. It turned out super tasty. So I decided I'd make it again for the green potluck at Dave & Ashley's tomorrow night.

What is a tomatillo? I didn't know either, so I did a little research. Tomatillos were originally domesticated by the Aztecs in 800 BC. They are related to tomatoes (in Mexico, they are known as green tomatoes - "tomate verde") and, like tomatoes, are part of the nightshade family. They grow within a papery husk and have a tart, tangy, almost lemon-like flavor. They are the prime ingredient in many Latin American green sauces.

Speaking of green sauces, here's how this one goes:

Tomatillo Salsa Verde
Makes about 2 cups

12 oz. canned whole tomatillos
2 oz. canned diced jalepenos
1/2 c. onion, roughly chopped
1/4 c. cilantro, roughly chopped
1 large clove garlic, sliced
2 Tbsp. lime juice
1/2 tsp. agave nectar (or substitute sugar)
salt to taste

Combine all ingredients in food processor. Process until finely chopped and well mixed.

Did I mention that this recipe is super easy? I hope it will be a crowd pleaser!

1 comment:

  1. Hi Cole! This is Marie from the party last night. I just wanted to say that your salsa verde was fabulous and your blog is beautiful! Take care and hope to see you again soon.


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