Raw Tomatillo Salsa from Deborah Schneider
Photo courtesy of Johnnys Selected Seeds
Tomatillos resemble a green tomato, except they are covered by a paper-like husk. They are thought to have originated in South America. When you cut one open, you’ll see that they have a dense flesh with a lot of tiny seeds which allows them to spread like a weed if the fruit drops off the plant and is left behind. They are a plant of the nightshade family and have many names such as husk tomato or green tomato.
Tomatillos are commonly used to make salsa verde, but they can also be used in other types of sauces, moles, soups, stews, marinades and salads. They can be eaten raw or cooked. You’ll find they have a tangy, fruity flavor and a soft, smooth texture when cooked. You may also notice Tomatillos have a lot of natural pectin that helps to thicken the sauce. Tomatillos are best stored at about 50°F, but can be stored on your counter for several days or in a paper bag in the refrigerator. Remove the husk before using and wash to remove the sticky film on the fruit. If you aren’t ready to use your tomatillos this week, you can remove the husk and pop them in the freezer in their raw form.
Raw Tomatillo Salsa
This chunky salsa is great on grilled meat, tostadas, or seafood. It can be made in less than a minute and should be used immediately.
Ingredients
4 large tomatillos, papery husks removed
2 tablespoons diced white onion
1 serrano chile, stemmed
8 sprigs cilantro, stemmed
1/2 teaspoon salt, or to taste
Instructions
- Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.
- Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.
- Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.
Source: Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider
Recipe can also be found here on epicurious.