This zesty salsa gets its flavor and green hue from tomatillos. Tomatillos have a tart, citrus-like flavor that works as a zingy accompaniment to fish (see Halibut Enchiladas with Salsa Verde, page 86). When choosing tomatillos, smaller is better. The smaller ones have a sweeter taste. Tomatillos should be green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They are covered by a papery husk that may range from the pale green to a light brown. The husks are inedible and should be removed before use.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Into a pot of boiling water put the tomatillos, onion, jalapeño, and garlic, and cook for about 8 minutes. Strain the vegetables from the pot and reserve the cooking liquid.
Step 2
Put the vegetables and cilantro in a blender or food processor and pulse. Add the reserved cooking liquid 1/2 cup at a time and process to the consistency of a pourable puree.
Step 3
Transfer to a large bowl, add the lime juice, and season with salt and pepper to taste.
Step 4
The sauce can be stored in an airtight container in the refrigerator for up to two weeks.
note
Step 5
If you can’t find fresh tomatillos in your local supermarket, you can use a 28-ounce can of tomatillos. The flavor of the canned isn’t as bright as the fresh, but it’s not too shabby in a pinch!
