Green Salsa
2014-09-15 13:21:27
Serves 2
Former Gourmet magazine food editor Shelley Wiseman has spent a great deal of time in Mexico, and fell in love with the culture and cuisine at a young age. She has written two cookbooks and countless recipes focused on Mexican cuisine (The Mexican Gourmet was nominated for a Julia Child cookbook award in 1995), ran a cooking school in Mexico City, L'Ecole de Cuisine La Place, and hosted an English language radio program in Mexico City called "The Creative Cook".
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
- 1/2 pound tomatillos (5 to 6), husked, rinsed and quartered
- 1/2 cup coarsely chopped cilantro
- 1 large scallion, white and green parts, coarsely chopped
- 1 fresh Serrano or jalapeno chile, coarsely chopped
- 1 medium garlic clove
- 1/2 teaspoon salt; more as desired
Instructions
- Put all the ingredients in a blender and blend until finely chopped or smooth. Season to taste with additional salt.
Notes
- Because all the ingredients are raw, they have a lovely vibrant flavor that must be enjoyed the day it is made.
- Tomatillos, or "little tomatoes" in Spanish are small, round fruits enclosed in a papery husk. They vary in size as well as color, from yellow to red and even purple. Tomatillos lend a tart, zesty flavor to salsas and sauces. Their husks need to removed and they need to be rinsed before using.
- Copyright 2011 Taunton Press, "Just Tacos" by Shelley Wiseman. Recipe used with author's permission
Adapted from Just Tacos
Adapted from Just Tacos
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