… Green Salsa
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.
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!