Traditional Tomatillo Tops Salsa Notions
Each week’s trip the greenmarket feels like a treasure hunt. But despite the many visits I’ve made over the years, I’m still discovering new items that I’ve never cooked with before. This week’s experiment: tomatillos. Luckily my produce stand is manned with friends of Mexican descent, who are more than willing to share their traditional preparation secrets to create a tomatillo salsa that will top any prior notions of what makes salsa good.
First: peel thin outer skin and cook 3 minutes in boiling water until color changes to a darker green.
Side by Side Fresh and Cooked Tomatillos
Second: Toss in the tomatoes and cook for 2 more minutes. Drain. Whiz. Salsa!
Salsafied
Traditional Tomatillo Salsa
4 tomatillos
~2 cups mixed yellow, red and black grape tomatoes
2 stems of cilantro, washed and finely chopped
1/2-1 red chilli {depending on heat pref}
1 scallion or 1/4 medium red onion
salt to taste
- Bring a pot of water to a boil with 4-5 inches of water
- Peel tomatillo and add for 2 minutes. Add tomatoes and cook for 2-3 more minutes until tender.
- Drain and blend thoroughly with onion, red chili and salt to taste.
- Mix in chopped cilantro by hand.
- Chill or serve immediately as a salsa or topping to fresh grilled fish.
Salsafied:
Creole Roasted Fresh Corn-Tomato Salsa
Avocado & Tropical Fruit Salsa
Introducing grilled blowfish
8.ate@eight 