The star ingredient in Salsa Verde is the tomatillo. Similar in appearance to a small green tomato (once their paper-like husk is removed), however with a quite different flavor. The tomatillo has a mild, almost citrus like flavor. They are great to cook with since they don’t need to be peeled or seeded. Salsa Verde is as prominent in Mexican cooking as tomato sauce is to Italian cuisine.
Whether you are making Fresh Tomato Salsa or Salsa Verde…..starting from scratch is well worth the 10 minutes it will take you. In the case of Salsa Verde, all ingredients go into the food processor on high until well chopped. Serve as a dip with warm tortilla chips, add avocado to create tomatillo guacamole, wrap your Enchiladas Verdes in a blanket of green sauce, or lay your sweet corn tamale cakes on a bed of Salsa Verde. Its super fresh flavor will brighten any dish.
- 1½ pounds tomatillos, chopped (paper-like husks removed)
- 1 4 oz. can mild green chilies or 2 jalapenos
- 1 scallion, chopped
- 3 Tbl. fresh cilantro
- ½ tsp. sugar
- 1½ tsp. ground cumin
- sea salt & fresh cracked pepper
- Combine all ingredients in a food processor.
- Chop on high until well blended.
- Adjust salt & pepper to taste.
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