Tomatillo, Plum, & Blueberry Salsa
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
- 1 lb tomatillos
- 4 ripe pluots or plums
- 1/4 cup cilantro
- 2 Tbsp fresh basil
- 1 Tbsp lime juice
- 1 medium jalapeno
- 1/2 cup blueberries
- Salt, to taste
- Husk the tomatillos, place them in a saucepan, and cover with cold water.
- Heat to a simmer and gently cook until no longer firm but try not to let the skins burst.
- Drain and cool.
- Chop the pluots or plums into 1/2” pieces.
- Mince the cilantro and basil.
- Seed and chop the jalapeno into very small pieces.
- When the tomatillos are cool enough to handle, roughly chop and place in a serving dish.
- They will be mushy on the inside and the skins will need to be cut into pieces with a knife. Add the remaining ingredients and taste to get a nice sweet, sour, salty balance, adding more lime juice or salt as needed.
- Serve with tortilla chips or as a condiment to any Mexican-inspired dish.