I headed to my local market this morning to pick up a couple of things for a Super Bowl Supper. While in the produce department, I spied some beautiful, plump tomatillos. I had to snag some of those babies because I was planning on stewing some hatch chilies anyway, so perfect addition. Then as I was checking out, someone mentioned that they had never cooked with tomatillos and wouldn't know what to do with them. So I am sharing just a simple salsa verde for any of my friends who have never made it at home.
Tomatillos are often called Husk Tomatoes, but although related, they are not actually tomatoes. They are in the nightshade family and are closer to a goose berry. They are somewhat acidic tasting and cook down very quickly. I grow them here in the PNW but they do best during a long, warm summer. Inside that papery husk, there is a sticky outer coat. I doubt that it hurts anything but I usually wash it off, especially my home grown. I have noticed that earwigs love to hang out in there, so they get a bath after husking. They have seeds but they are super tiny and not a problem in the finished sauce. I have seen some people make salsa verde by simply blending all the raw ingredients and serving, just like I do with my tomato salsa. But I actually like the flavor that develops when the ingredients are cooked. You can also get extra flavor by roasting the ingredients before blending in to a salsa.

I do not have specific amounts for each ingredient but making salsa is easy to eyeball.


Making Salsa Verde