When it comes to trying food I am really adventurous. I mean, I always order the same thing at my favorite restaurant, but when I am traveling, trying a new place, or at an ethnic food restaurant, I have no boundaries. There are so many things that I’ved tried in my life that did not grew up eating. So much, that sometimes my mom asks me “where did your learn to eat that”. It’s such a funny question because I don’t think we actually get to “learn” to eat something. On the other hand, we do learn how to cook things and that’s where I might need to start being more adventurous.
Take tomatillos for example. How many times, have I had salsa verde? Countless! But I’ve never cooked with it. Really? Even I admit that’s sad for a self proclaimed foodie. So I decided to change that and start cooking with a new ingredient at least once a month. And yes, today’s new ingredient is: tomatillos.
This green colored and tart tasting fruit is a staple in Mexican cuisine. They come with a paper husk around them and if you plan to buy them and store them in the refrigerator, remove its husk so it can last longer. They are almost like a cross between a tomato and a cape gooseberry. And are incredibly tasty and easy to work to make this fantastic green salsa.
Once you make this salsa, you can eat it as is with chips, or you can use it as a topping for tacos, tostadas, flautas, or what ever you’d like. Also you can use it to make my amazing Tomatillo-Chicken Cheese Dip. Oh, so many options, but no way to go wrong…. you decide!
- 4 medium tomatillos, quartered
- 1 jalapeño (remove seeds to control heat)
- Juice of 1 small lime
- ½ cup cilantro, roughly chopped
- ½ teaspoon salt
- Before using the tomatillos, remove its husk, rinse them well and they'll be ready to be cut.
- Place all ingredients in a food processor.
- Blend on high until ingredients are well combined and liquified.
- Adjust salt and heat level as desire.