So That’s What Tomatillos Are For…

… Green Salsa

tomatillos

Have you ever wondered why tomatillos are so sticky under that paper-like covering? Me too.

Luckily understanding the stickiness is not a prerequisite for enjoying their sharp, tangy flavor in salsa.

green-salsa

For green salsa or salsa verde combine the following in a processor:
4 or 5 medium tomatillos
3 or 4 green tomatoes (I used cherry tomatoes out of the garden)
half of an onion
4 garlic cloves
some kind of heat! I used 3 of my home grown cayennes.
a handful of cilantro leaves
the juice of two limes

Process the mixture on pulse until it reaches the desired consistency. At this point it’s ready to go if you want a raw (crisp) salsa. For a more refined salsa, transfer it to a sauce pan and let it simmer for 15 to 20 minutes.

Grab a bag of chips and you’re good to go! Technically it will last in the refrigerator for a while but I doubt if that will really happen.

Until next time, cook to enjoy!

Release your Bon Vivant and savor your life!

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