A while back when shopping at a latin market we saw a women loading several bag fulls of tomatillos so we struck up up conversation asking her what she does with them…”salsa verde” with cilantro, jalepenos, onions, garlic, and lime she said, reciting her recipe by heart. We thanked her and as she carted her bags of tomatillos away, saying as if she guaranteed it, “it’s delicious.” Now we totally agree with her.
Tomatillos are relatives of tomatoes but are not young unripe tomatoes. They have a paper like husk and should be bright green and firm. When removing the husk there can be a slightly sticky film on the tomatillo so wash well. It has a great fresh and tart flavor.
Salsa Verde/Tomatillo Sauce (adapted from Boy Meets Grill, Bobby Flay)
- 6 tomatillos, husked and washed
- 1/2 large red onion, coarsely chopped
- 2 garlic cloves
- 1 jalapeno
- 1 tablespoon canola oil or olive oil
- 1 1/2 tablespoons fresh lime juice
- 1/2 cup cilantro leaves
- kosher salt and fresh cracked pepper to taste
In a pot of boiling water, cook tomatillos for about 5 minutes. Drain and allow to cool for a few minutes. Alternatively, split and you can roast it under the broiler for about 5-7 min, flipping once. Place tomatillos in a food processor and puree with garlic, jalapeno, oil, and cilantro to desired chunkiness. Transfer to a large bowl and add lime juice. Add kosher salt and fresh cracked pepper to taste. Chill in the fridge for about 2-3 hrs in fridge. Serve with tortilla chips or on tacos, burritos, or fajita’s.
One last photo from our vacation: Grand Canyon Mohave Point at 1/2 hour before sunset