Posts Tagged ‘tomatillo’

If you’ve ever ogled the fresh salsa selection at your favorite natural foods store, and then, upon scrutinizing the price tags, glumly walked out with naked tortilla chips, I have good news for you.

When I arrived for work at the J.R. Organics stand last weekend, my friends from the Rodriguez family gestured toward a huge pan of chunky salsa verde in the back of their truck. My first bite must have contained about half a jalapeño, but it was the kind of electrifying zing that keeps you hovering in spite of the pain. And the best part: Nearly all the ingredients were available at the J.R. booth. (The rest I found at the same farmers’ market a few yards away, with the exception of salt, which we would all probably do well to omit anyway.) I glutted myself on that salsa for the rest of the afternoon, and then went home and made a bulk batch of my own. I recommend that you do the same.

You will need:

  • 1 1/2 lb tomatillos, peeled
  • 1/2 lb jalapeño peppers
  • 2-4 cloves fresh garlic
  • 1/2 cup cilantro leaves
  • juice of 1 lime
  • salt to taste


Roast the whole tomatillos, peppers, and (unpeeled) garlic. A barbecue would be ideal, but you can also use a frying pan, or stick your roastables in the oven on aluminum foil (to save yourself the work of scrubbing a pan). If you use a hot enough flame, this should take no more than 5 or 10 minutes. Some blackness is good, as that will add a smoky flavor. Combine roasted items with cilantro and lime juice. If you want smooth salsa, put everything in a blender or food processor. If you want it chunky, simply chop everything and mix it using a mortar and pestle (or another sturdy bowl-utensil combo). Taste the salsa as you go, and add salt as needed.

Note: If you like garlic as much as I do, consider chopping it up raw. The health benefits of raw garlic are numerous.


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