Sunday, March 07, 2010

Tomatillo Salsa Verde

Susan from The Well-Seasoned Cook is the host of this edition of Weekend Herb Blogging and this week I have a classic ingredient of Mexican and Latin American cooking, the tomatillo

Tomatillo© by Haalo


While they may be common in other parts of the world, here they have been quite an elusive ingredient so I've been been pleasantly surprised to see them popping up at recent farmers' markets.

Tomatillo© by Haalo


Tomatillos are members of the nightshade family as are potatoes, tomatoes, eggplants and cape gooseberries.

When it came to deciding what to make with these tomatillos, one dish stood out as a classic, Tomatillo Salsa Verde.

This sauce can be made as either a raw or cooked version and I've opted for the raw. One of the issues people tend to have with this dish is the strength of the onion and some have found a solution in soaking but I think a good way around this is to just use a salad onion. There's just enough sweetness in there to balance out the sourness of lime juice and the heat of chilli without losing that onion flavour.

Tomatillo Salsa Verde© by Haalo


Tomatillo Salsa Verde

8 tomatillos, husked and chopped roughly
1 green chilli, chopped roughly
¼ salad onion, finely diced
good handful coriander (stems, roots and leaves), roughly chopped
¼ lime, juiced
water


Put the tomatillos, chilli and half of the chopped onions into a processor and pulse until roughly chopped, add in half of the coriander and pulse again until it's roughly amalgamated. Tip in the rest of the onion, coriander, lime juice and a spoonful of water and pulse until it comes together to form a thickish sauce. I like to have a bit more texture to the salsa so that's why I add the ingredients in stages. Finally touch is to crumble in a little sea salt to taste.

Tomatillo Salsa Verde© by Haalo


With its vibrant colour and fresh taste this is seriously addictive and I'd happily eat this by the large spoonful.

8 comments:

  1. What an interesting looking fruit/vegetable
    Great photos!

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  2. That looks gorgeous. You may have just about dissuaded me from turning my tomatillos into a cooked sauce.

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  3. Stunning in its simplicity, color, and flavor. (That tagine is pretty special, too.)

    Thanks for your recipe, Haalo!

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  4. This is one of my favorite condiments in the world. How fun that you're finding tomatillos at your market. I've grown them for the last two years and they do tend to take over the garden, but so useful in many different dishes.

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  5. Haalo, I always wonder...how do you take such GREAT photos! Usually the raw ingredients photos are what strike me the most...but all of this post's pictures are amazing!Plus the recipe with coriander and lime sounds sooo refreshing! I definately have to try it. Thank you for the recipe and the fantastic photos!

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  6. I love tomatillos and with fresh ones, this salsa must be out of this world! That is one gorgeous shade of green.

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  7. Thanks Kristy!

    Thanks Neil - I'm a convert to this raw salsa verde

    Thanks Susan and thanks so much for hosting again!

    Kalyn - I wish the possums and the fruit bats didn't eat everything, I wouldn't mind trying to grow these

    Thanks Colette that's very kind of you - it's all boils down to light. Hope you try the salsa!

    Thanks Joanne!

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  8. I love the photos. It is easy to find tomatillos here, but i must admit I have never tried to use them. The intense green of your salsa is very appealing.

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