Recipe by Chef Heidi Fink
- Prep time 15 mins
- Ready in 25 mins
- Yield 1-1/2 cups
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Tomatillo salsa is a fresh-tasting green table salsa. Naturally a bit sour and very refreshing, this salsa goes especially well with rich meat fillings and veggies flavoured with smoke from the grill. Tomatillos are not a small green tomato; although in the same family as tomatoes, tomatillos are more closely related to the ground cherry and cape gooseberry.
- Remove and discard the papery husk from each tomatillo.
- Wash the tomatillos well and place in a small pot with enough fresh water to just cover them.
- Bring to a boil, reduce heat, and simmer until the tomatillos are tender, about 10 minutes.
- Drain the tomatillos, reserving the cooking liquid, and set them and their liquid aside separately to cool.
- Place the remaining ingredients in the work bowl or a food processor or blender.
- Add one-half cup of the cooled tomatillo cooking liquid. Blend until everything very finely chopped.
- Add the cooked tomatillos and process to make a puree. It’s Ok if it is a little bit chunky, not completely smooth.
- Pour into a bowl and taste for salt.
- Use a little more of the cooking liquid to thin the salsa to a pourable consistency.
Tomatillo salsa lasts for up to a week in the fridge, and can be safely processed in a water bath canner because of its high acidity. Tomatillo salsa will naturally thicken overnight. Just stir to loosen the texture before serving.