Salsa Tomatillo is deliciously easy to make and compliments any type of dish, making it the perfect salsa to have with the new school year starting up this week.
What makes it different from my Salsa Verde, is that this salsa is more liquid base. Rather than using roasted onions, bell peppers, and cilantro for a chunkier salsa, I put more emphasis on the tomatillos and the inclusion of lime and lemon juice.
Another unique aspect of Salsa Tomatillo is the added hint of ginger. A lot of tomatillo and salsa verde recipes will use sugar or even cinnamon as a way to sweeten the dish. I decided to try ginger, because it offers a spicy and sharp taste. It also blends very well with the acidity from the lemon and lime.
The first time I made this salsa I used a serrano pepper, but really any type of green chile (jalapeño, Anaheim, Fresno, etc.) will work with Salsa Tomatillo. For the most recent version of this salsa I used a Fresno, as they have been growing abundantly in my garden.
The Fresnos are still no match for my tomatillo plants. My three tomatillo plants have taken over the garden bed they share with my bell peppers (I probably have enough tomatillos for the remainder of the year now). I am actually growing two types of tomatillos. I bought two Tomatillo Toma Verde plants and one Tomatillo Grande Rio Verde from Green Things Plant Nursery in Tucson. Toma Verde has a sweeter taste, but Rio Grande Verde grows much larger fruit (hence its name). I used both types in Salsa Tomatillo, but you can use any type you can find for this dish, as it will taste amazing no matter what!
INGREDIENTS
10 Large Tomatillos
1 Serrano, roasted and stemmed
1 Garlic Clove, roasted
1 Lemon, juiced
1 Lime, juiced
1/8 tsp Ginger
½ tsp Mesquite Salt
¼ tsp Pepper
¼ tsp Dried Mexican Oregano
DIRECTIONS
Remove the husks of the tomatillos. Wash the tomatillos under cold water and then dry with a towel to remove their stickiness. Boil the tomatillos for at least 10 minutes or until they turn a light-yellow color. Once they are done place them in the blender.
Remove the stems and seeds from the serrano and then roast it as well as the garlic until lightly charred. Then place both ingredients in the blender.
Juice the lemon and lime, and then pour it into the blender. Purée for 30 seconds before adding the seasonings. Blend again for a minute. Pour into a bowl and let sit in the refrigerator for at least 20 minutes before serving.
Sunday Salsa 