Salsa Verde

By The Chef April 20, 2013

Salsa comes from the Mexican and Spanish words for “sauce.” Some salsas are fresh and others cooked. Chiles, give them that characteristic kick.

Prep Time : 15 minutes
Cook Time : 15 minutes
Yield : 1¼ cups salsa

Ingredients

tomatillos, husks removed, rinsed, cut in half* - 8 oz (220gr)
chopped red onion - ¼ cup
canned serrano chiles, rinsed and seeded, or 1 fresh serrano chile, seeded - 2
chopped fresh cilantro or parsley - ¼ cup
salt - ¼ teaspoon

Instructions

In food processor or blender, place all ingredients. Cover; process until well blended. Serve immediately, or cover and refrigerate up to 1 week.

*Small green tomatoes can be substituted.

Preparing Tomatillos

Open dry husks and pull up towards top of tomatillo. Pull or cut with paring knife to remove husks and stems.
Rinse tomatillo; rub gently to remove sticky film. Cut as desired.

Tomatillos
Tomatillos (tohm-ah-TEE-ohs) are from the same family as tomatoes but are very different. They are green with a flavor that hints of lemon and apples. Tomatillos have a thick skin with a papery covering and a fi rm texture much like a green tomato.

- Check also Classic Salsa Recipe