Salsa Verde Cocida
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
10 fresh tomatillos, husked and rinsed
2 fresh jalapeños, stems removed
1/4 small onion
1 clove garlic
1/4 bunch fresh cilantro leaves, finely chopped
1 teaspoon canola oil
Kosher salt, freshly ground pepper
1 4-pound chicken, halved, backbone removed
Makes 1 cup
In a small saucepan over moderate heat, cover the tomatillos, jalapeños, onion, and garlic with water and cook until the tomatillos and jalapeños change color. Remove from the heat, discard the water, and set the ingredients aside to cool slightly. Transfer to a blender or food processor and pulse until coarsely chopped. Add the cilantro and process on low until smooth.
In a small saucepan over moderate heat, heat the oil until hot but not smoking. Carefully add the salsa and simmer, stirring occasionally, until thickened, about 8 minutes. Season to taste with salt.