Salsa verde, or tomatillo salsa, makes an exotic sauce for enchiladas or an offbeat dip for nachos. Tomatillos are members of the berry family that resemble small green tomatoes,with a papery husk. Their flavor is distinctive, though not hot. Look for fresh tomatillos in the late summer and early fall farm markets. As with any salsa, serve with plenty of good-quality tortilla chips. This also makes an offbeat embellishment for vegan quesadillas or soft tacos.
Yield: about 2 cups
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound fresh tomatillos, husked
- 1 to 2 fresh jalapeño peppers, seeded and minced,
or one 4-ounce can chopped mild green chiles
- 1/4 cup fresh cilantro leaves
- 2 scallions, coarsely chopped
- Juice of 1/2 to 1 lime, to taste
- 1/2 teaspoon salt
- Tortilla chips for serving
Heat the oil in a medium saucepan. Add the onion and garlic and sauté over medium-low heat until the onion is translucent.
Transfer the mixture to a food processor along with the remaining ingredients (except the tortilla chips, of course!). Process until coarsely pureed. Transfer back to the saucepan and bring to a simmer. Simmer gently, covered, for 15 minutes. Let cool to room temperature or chill before serving.
Variation: If you don’t mind the flavor of raw onion and/or garlic, you can skip the sauté and just add them in with the rest of the ingredients to the food processor.
Per 1/4 cup serving: Calories: 55; Total fat: 2g; Protein: 1g; Carbs: 5g; Sodium: 139 mg
- Here are lots more recipes for salsas, chutneys, and relishes.