Tomatillo Salsa aka Salsa Verde

by Kimberly Hickok

Do you ever go through ‘cooking phases’? Happens to me all the time. Right now I’m in a bread baking phase, but, I digress.

A couple years back, I was going through a major Mexican cooking period. I was experimenting with different kinds of peppers and spices. We planted pinto beans, jalapenos and tomatillos in our garden. We started experimenting with different salsa recipes because of our over abundant crop of tomatillos.

Tomatillos are kind of cool looking. They look like little green tomatoes in a papery husk.

You have to peel off the husk to get to the tomatillo inside.

 

This is what it looks like on the inside. Kinda cute, right?

This is truly one of the easiest recipes you’ll ever come across and once you make it, you’re friends and family will think it took way more effort and time than it actually does.

Tomatillo Salsa aka Salsa Verde
(This recipe makes about 2 cups of salsa)
1 lb. tomatillos, husked
1 jalapeno, use the seeds if you like it spicy! If not, remove them.
1/4 large bell pepper or 1/2 of a small one
2 cloves garlic
1/4 tsp. cumin
1/4 cup water
Cilantro
Salt & Pepper

Cut large husked tomatillos in half. Leave small ones whole. Place in saucepan with peppers, garlic and cumin. Add water and cover. Simmer over medium heat until peppers and tomatillos are tender, about 7-8 minutes. Remove from heat and let cool.

When cool, remove the veggies from the simmering liquid. Reserve the liquid. Place the veggies in a food processor. Add a handful of cilantro. Process until it’s the consistency you like. I like mine chunky. For a smoother, more liquid salsa, add the cooking liquid and continue processing. Add salt and pepper to taste. Chill and serve.

Tomatillos, peppers, garlic & cumin. That’s it.

Salsa’s ready!

This salsa is so versatile. Dip some chips in it, put it on top of an omelette, serve with chicken or steak. Trust me. This won’t last long! Enjoy.

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3 comments

Kelly August 17, 2012 - 4:11 pm

Loved your salsa verde so much when you brought it to camp. I made two batches yesterday following your recipe. I kept one warm and added white beans and chicken to make a whilte chile. Delicious! The other I chilled and plan to bring to camp for our guests this weekend. I am so fortunate to have such a fine cook for a sister-in-law. Beware of beavers!!!

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Quick Lime & Cumin Marinated Chicken - Kimversations August 29, 2013 - 11:35 am

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Quick Lime & Cumin Marinated Chicken - Kimversations February 23, 2017 - 10:33 pm

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