Ingredient of the day: tomatillo
Los Angeles, Ca – Add a new green salsa to your summer favorites called “Salsa Verde”, which is made from the fruit of the tomatillo. The Tomatillo is the size of the palm of your hand. It’s the color of a green apple and it has a thin green paper surrounding the juicy flesh of the fruit.
The tomatillo is related to the tomato and is served with many Mexican dishes. It is one of those strange foods usually found at farmers markets or with the chilies in the grocery store. What makes the tomatillo so fascinating is the thin green paper that perfectly surrounds the fruit. The paper is a protective layer that must be removed before cooking with it.
When the green paper is tightly adhered to the tomatillo it has reached maturity, however, the tighter the paper the more difficult it is to remove it. You can use your fingers to pull the paper off and expose the firm flesh of the tomatillo. Next, rinse and wash the tomatillo well, paying close attention to the stem where there’s a residual stickiness that collects from the tomatillo. Cut the growing end off and cut it into your desired shape.
Tomatillos can be cooked or prepared raw depending on your preference. They are naturally tart and slightly pungent in flavor. When they are cooked, the heat removes a bit of the tartness and creates a smoother more balanced flavor and consistency.
Salsa Verde is delicious and a great add to any table because of the beautiful color and delicious flavor.
- 7 tomatillos roughly chopped
- 1 jalapeno
- 2 limes juiced
- 1 1/2 avocados
- 1 tbsp chopped fresh cilantro
- 2 green onions minced
- 2 garlic cloves minced
- ¼ cup chopped tomatoes
- Salt and pepper to taste
- Remove the paper from the tomatillos and cut the growing end off of the tomatillo and dice into cubes. Set aside.
- Wash and dry the tomatoes.
- Cut the top off, and then cut the tomatoes into sixths and then chop. Set aside.
- Next, wash the jalapeno under cold water and dry with a towel.
- Cut the growing end off and cut the jalapeno in half lengthwise.
- Remove the seeds and mince the jalapeno (the seeds are the hottest part of the jalapeno so wash your hands after you remove them).
- Set the jalapeno aside.
- Then, remove the skin and seeds from the avocado and dice it.
- Set it aside.
- Wash the green onion under cold water and dry them with a towel.
- Cut the roots and dark green tops off. Next, mince the green onion and set it aside.
- Cut the hard end of the garlic off and mince the clove and set aside.
- Finally, add the tomatillos, onion, garlic, cilantro, jalapeno and limejuice to a blender and blend for a few minutes (avoid blending it to a fluid liquid consistency).
- Once it is chunky but blended add the avocado, tomato, salt and pepper. Blend the salsa for a few more seconds.
- Serve with your favorite chips.