Unlike its tomato counterpart, salsa verde gets its green color from tomatillos, a papery-husked relative of the tomato. Much of the recipe for standard salsa is the same, but the tomatillos give salsa verde a tangy, lively bite. A staple in Mexico, tomatillos were once difficult to find in the United States unless homegrown, but they're showing up more often in the produce aisle.
- 10 medium tomatillos, husks removed
- 1/2 cup onion, coarsely chopped
- 1/2 cup chopped cilantro
- 2 garlic cloves, minced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 3 serrano peppers, cored and seeds removed
- Salt, to taste
(Makes 3 cups)
Place the tomatillos in a pot, add just enough water to cover them, and bring it to a boil. Reduce the heat, and let them simmer until they're tender -- a little more than five minutes. Remove tomatillos from the water, and add them with the onions, cilantro, peppers, lime juice and sugar to a food processor. Blend until the mixture is uniform, season with salt to taste, and serve chilled.
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More Great Links
- Andrés, José. "Tapas: A Taste of Spain in America." Clarkson Potter. 2005.
- Chiarello, Michael. "Italian Salsa Verde." Bon Appétit. August 2007. (Nov. 5, 2009).http://www.epicurious.com/recipesmenus/bonappetit/recipes
- Coronado, Rosa. "Cooking the Mexican Way." Lerner Publications. 2002.
- La Riviere-Hedrick, Max. "Ersatz Papalote Salsa Recipe." Chow.com. 2009. (Nov. 4, 2009).http://www.chow.com/recipes/10646
- Von Bremzen, Anya. "The New Spanish Table." Workman Publishing. 2005.