Tomatillo Salsa Verde Recipe

Discussion in 'The BOC Diner' started by catdaddy64, Jul 9, 2009.

  1. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.
    Ingredients

    * 1 1/2 lb tomatillos
    * 1/2 cup chopped white onion
    * 1/2 cup cilantro leaves
    * 1 Tbsp fresh lime juice
    * 1/4 teaspoon sugar
    * 2 Jalapeno peppers OR 2 Serrano peppers, stemmed, seeded and chopped
    * Salt to taste

    Method

    1 Remove papery husks from tomatillos and rinse well.

    2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

    2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

    2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

    Serve with chips or as a salsa accompaniment to Mexican dishes.

    Makes 3 cups.
     
  2. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    You can add or subtract from the heat by using hotter or milder peppers but leave the rest of the ingredients as they are because you can really screw up the taste if you change them to much or too little...

    Tweaking the heat is like a pitcher adjusting his pitches according to the batter he is facing. When he is dialed in the pitcher will strike out the batter but if he gets too cocky he may lose all control and throw the ball over the backstop. DC09

    P.S. Green tomatoes may be substituted for the tomitillos if your grocer doesn't carry them...