Mexican Salsa Verde and Thai-Style Grilled Chile Salsa
Mexican Tomatillo Salsa
This Mexican-style salsa is made with cooked tomatillos instead of tomatoes. Although you can use drained canned tomatillos, the taste is much brighter when you make it with fresh ones.
- 2 cups (500 mL) fresh tomatillos (about 9) husked
- 2 to 4 serrano peppers, coarsely chopped
- 1/2 cup (125 mL) packed fresh cilantro leaves
- 2 tbsp (30 mL) coarsely chopped red or green onions
- 1 clove garlic, coarsely chopped
- 1/2 tsp (2 mL) salt
- 1. In a small saucepan over medium heat, combine tomatillos with enough water to cover. Bring to a boil. Reduce heat and simmer just until tender, about 10 minutes. Drain, let cool slightly and transfer to food processor fitted with the metal blade. Pulse until chopped, 2 or 3 times.
- 2. Add serrano peppers to taste, cilantro, onion, garlic and salt. Pulse until chiles are finely chopped and mixture is well combined, about 10 times.
- 3. Transfer to a serving bowl and let stand at room temperature until flavours are melded, about 15 minutes. Serve within 3 hours of making.
- If you prefer, substitute jalapeño peppers, to taste, for the serranos.
- The quantity of tomatillos called for in this recipe is that in a pint (500 mL) basket.
Judith Finlayson http://judithfinlayson.com/