Tuesday, January 8, 2013

Tomatillo Salsa/Salsa Verde

Originally from Mexico,  Tomatillos are staple in Mexican cuisine. Tomatillo is surrounded by paper-like inedible husk. Tomatillo's are somewhat sticky once the husk is removed. So it is very important to wash them under warm water after the husks are removed. Tomatillo salsa is also commonly known as salsa verde. Verde means green in Spanish, hence the name. Smokiness from broiled tomatoes and spiciness from Jalapeno gives this salsa an extra zip.

15 Tomatillos(Around 1 1/2 lb)
2 garlic cloves
2 jalapenos
Salt as per taste
1 tsp sugar
1/2 cup chopped yellow onion
1/2 cup roughly chopped cilantro

Remove the husks from tomatoes and wash them in warm water. Cut Tomatillos and  Jalapenos in half (remove the seeds of Jalapeno if you don't wan't your salsa spicy). Arrange Tomatillos and Jalapenos cut side down on a baking sheet.
Add garlic cloves and broil everything in oven on high for about 10-12 minutes or until lightly blackened. Remove from the oven and let it cool. Peel  the garlic cloves.
Once cooled transfer Tomatillo's, Jalapenos, Garlic cloves, chopped onion, cilantro, salt and sugar in a food processor or blender. Pulse it few times until all the ingredients are nicely chopped and combined. Serve it with some tortilla chips or add it to your favorite Mexican dish be it tacos, enchiladas, burritos etc.

Quick Tips-: 
1. Usually Tomatillo's are super sour so I didn't use any lime juice in my recipe but if you are missing the taste of sourness then add some lime juice.
2.  Tomatillo's can also be pan roasted. For pan roasting add some oil in a pan and brown tomatillo's on both side. 

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