Snacking on Tomatillo Salsa & Chips
April 11, 2006
Tomatillos are certainly a mystery food in the complex array of Mexican fruits, vegetables, and spices. Although these green things look just like small tomatoes, they are in fact related to the gooseberry (yuck!). They are found in almost every grocery store and have a dried sticky leaf attached to them you have to remove in order to prepare. I love eating tomatillo salsa as a snack food with blue corn tortilla chips. My brother-in-law should be given his due credit for showing me how to cook these things - thanks Joel.
You will need:
- a blender;
- 5 tomatillos, husks removed, and rinsed;
- 2 serrano peppers with the stems removed (you can also do jalapeno peppers or 3 mini yellow banana peppers);
- ¼ white onion (you should mince half of this and set it aside, and chuck the rest into the blender);
- 3 cloves of fresh garlic, peeled;
- handful of cleaned and chopped cilantro leaves (my mom is totally grossing out now);
- ½ of a lime;
- salt to taste.
Step One: Place the cleaned whole tomatillos into a small pot of boiling water (about 3 c) along with the peppers. Boil this for about 7-10 minutes or until the tomatillos turn an ugly moco green and are very soft. Drain and chuck these ingredients into a blender.
Step Two: In the blender along with the tomatillos and peppers, add the garlic, onion (the part not minced), and salt to taste. Blend this until smooth. Pour into a bowl.
Step Three: When the salsa cools, add the rest of the minced onion, squeeze the lime, and add the cilantro leaves; stir with a spoon. (If you add the leaves while hot, they wilt and taste slimy) Serve with your favorite chips. For a good blue corn chip, try the Wild Oats brand of blue corn chips with sesame seeds. (my brother-in-law occasionally adds a spice here and there to the salsa before serving, but it is really good plain and simple like this)
You will need:
- a blender;
- 5 tomatillos, husks removed, and rinsed;
- 2 serrano peppers with the stems removed (you can also do jalapeno peppers or 3 mini yellow banana peppers);
- ¼ white onion (you should mince half of this and set it aside, and chuck the rest into the blender);
- 3 cloves of fresh garlic, peeled;
- handful of cleaned and chopped cilantro leaves (my mom is totally grossing out now);
- ½ of a lime;
- salt to taste.
Step One: Place the cleaned whole tomatillos into a small pot of boiling water (about 3 c) along with the peppers. Boil this for about 7-10 minutes or until the tomatillos turn an ugly moco green and are very soft. Drain and chuck these ingredients into a blender.
Step Two: In the blender along with the tomatillos and peppers, add the garlic, onion (the part not minced), and salt to taste. Blend this until smooth. Pour into a bowl.
Step Three: When the salsa cools, add the rest of the minced onion, squeeze the lime, and add the cilantro leaves; stir with a spoon. (If you add the leaves while hot, they wilt and taste slimy) Serve with your favorite chips. For a good blue corn chip, try the Wild Oats brand of blue corn chips with sesame seeds. (my brother-in-law occasionally adds a spice here and there to the salsa before serving, but it is really good plain and simple like this)
Labels: salsa, tomatillos
