Inspired by my friend Elaina’s recent post, and looking for something “spooky” but yet still reasonably healthy to share with my ladies at book club this past Monday I decided to make my first ever batch of salsa verde and guacamole which I planned to serve with blue corn tortillas. For a little Halloween twist, I served it as swamp slime, green goo with dried bat wings!
Part of the nightshade family, and a relative of the cape gooseberry, the tomatillo is often referred to as the husk tomato, jamberry, husk cherry, Mexican tomato, or ground cherry. That’s a lot of names for one little fruit! Tomatillos are a staple in Latin American cooking. Yellow and green varieties more suited to savory cooking, while the red and purple ripening varieties best suited to jams or desserts. In selecting tomatillos, select fruit with fresh and green looking husks as this is a primary indicator of quality; the fruit should be firm and brightly colored.
Fun Fact: Similar to their relative the gooseberry, tomatillos have a high pectin content, meaning salsas will “gel” slightly when cooled.
Today I bring you my salsa verde recipe [ guacamole will be up on the blog tomorrow ]. Enjoy!
1 1/2 pounds fresh tomatillos
4 serrano peppers
3 cloves garlic
1 small red onion
juice of one lime
1/2 cup fresh cilantro
sea salt, to taste
Preheat broiler to 500F.
Remove husks from tomatillos and wash with warm water to remove stickiness. Cut tomatillos in half, and place cut side down on a foil lined baking sheet along with whole, unpeeled garlic clove and chilies. Place in oven, on middle rack, for 7 to 10 minutes or until tomatillos are lightly browned and slightly softened. Remove from oven and let cool for five minutes. Peel garlic and remove tops from chilies.
Place all ingredients in a food processor, blend until smooth. Serve with tortillas or with your favorite taco recipe!
Store any unused salsa in an airtight jar for up to five days in the refrigerator.
makes 2 1/2 cups
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