
Tomatillo SalsaRecipe by Chef Heidi Fink Prep time 15 mins Ready in 25 mins Yield 1-1/2 cups 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. Ingredients 350 g (12 oz) tomatillos (about 8 tomatillos) 1/4 cup diced white or yellow onion 1 clove garlic, peeled 1 or 2 jalapeno or serrano chilis, stemmed (remove seeds for less spice) 2.5 ml (1/2 tsp) salt, or more to taste 1/4 to 1/2 bunch of fresh cilantro, roughly chopped Directions 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.

Tomatillo SalsaRecipe by Chef Heidi Fink

Prep time 15 mins
Ready in 25 mins
Yield 1-1/2 cups

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.

Ingredients

350 g (12 oz) tomatillos (about 8 tomatillos)
1/4 cup diced white or yellow onion
1 clove garlic, peeled
1 or 2 jalapeno or serrano chilis, stemmed (remove seeds for less spice)
2.5 ml (1/2 tsp) salt, or more to taste
1/4 to 1/2 bunch of fresh cilantro, roughly chopped

Directions

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.