Tangy Tomatillo Salsa

Tomatillos. Photo: The Skinny Chef

I didn't know what to do with tomatillos until I moved to New York City and learned about traditional, homemade Mexican food from many of the cooks I met working in restaurants. They came from towns like Puebla and Oaxaca and they all knew the secret to grinding nuts and spices for the perfect mole and how to roast chilies and other ingredients for sensational salsas -- things I had never tasted in the Mexican restaurants I had visited in the past.

I remember the first time I bought tomatillos, peeling back the husk to reveal a green orb covered with a slight tacky film that made my fingers stick together. Unfortunately, I bit right into the fruit that looks like an unripe tomato! I was disappointed with the taste -- like a cross between celery and cucumber with a sour tang of uncooked rhubarb.

See how Jennifer mastered the tomatillo and get her Salsa Verde recipe after the jump.

I'm not fond of raw tomatillos, but once they are gently cooked -- either roasted in a pan or boiled for a few minutes in water -- and mixed with chilies, cilantro and lime, they transform into a bright and tangy sauce, fresh and cool for warm summer days. I like to serve this sauce with chicken enchiladas or on top of baked fish.

Salsa verde is also wonderful on eggs. I make fast huevos rancheros by cooking an egg sunny side up on a corn tortilla with grated cheese on top.

Salsa Verde

Makes 2 cups of salsa

1 pound tomatillos (about 4 large), husks removed and discarded
1/2 red onion, skin intact
1/2 cup cilantro leaves
juice from one large lime
2 jalapeños peppers
1/2 teaspoon salt

Bring a large saucepan of water to a boil. With a sharp paring knife, make a large "x" on the bottom of each tomatillo. Place them in the water and cook three to four minutes until the skins soften, but the tomatillos do not become mushy.

Heat a small skillet over high heat for one minute. Add the red onion and jalapeños. Roast four to five minutes, turning occasionally with tongs until the skin of the onion and jalapeños begins to blacken. Remove the papery skin from the onion and cut into quarters. Remove the seeds and stem from the jalapeños and place them, along with the onion, into a food processor.

Remove the tomatillos from the water and rinse under cold water. Peel off the skins and add them to the food processor along with the cilantro, lime and salt. Process until smooth. Serve with chips or your favorite Mexican dish.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.