Morsels of Life: tomatillos

Green salsa, or salsa verde, has always had a certain appeal to me. I'm not sure if it was originally the whole green thing and being different than your more typical red salsas. Then I got hooked on the taste. Since you're using tomatillos instead of the usual red tomatoes, you get a bit of the tart/tangy flavor as well. One other thing I noticed about tomatillo salsa verde - it's got fewer ingredients than most red salsas and it's usually served in a more "sauce-like" consistency. Now, as far as actually making the green salsa, you can cook the tomatillos just about any way you'd like. I opted for pan roasting because roasting brings all the flavors to the yard, and pan roasting instead of oven/broiler roasting since it's summer (or it was when I made this salsa!), and I didn't feel like roasting in my own juices. Grilling is another option for some nice additional flavor. Of course, boiling/steaming are also viable options. We ate most of this salsa verde with scrambled eggs or chips. You could also use it as more of a sauce on tacos, burritos, quesadillas, taquitos, or make some green eggs and ham!

What's your favorite way to eat salsa verde?

Tomatillo Salsa Verde

by CJ Huang

Bright and fresh, try this zesty tomatillo salsa verde on some enchiladas, burritos, or even simply tortilla chips!

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 6 servings

Materials:

Mass	Volume	Number	Material	Notes
372 grams		5	tomatillos, halved
		1	serrano pepper	I used a dried one.
	1 tablespoon	3 cloves	garlic, minced
	2 tablespoons		lime juice
111 grams		1	onion, quartered
	1/4 cup		cilantro

Methods:

	1. Gather all materials.
	2. Pan roast tomatillos and onion by coating bottom of a skillet with a bit of oil. Sear one side of tomatillos, and then flip to brown other side.
	3. Place all materials into blender, and puree until desired consistency reached.