Tomatillo-Serrano Chile Salsa
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!
1 pound tomatillos, husks removed, diced
1/2 cup jicama, diced
1/2 cup mango, diced
2 Tbsp. each, red and yellow bell pepper, diced
2 serrano chiles, seeded, minced
1 cup peanut oil
2 Tbsp. virgin olive oil
2 Tbsp. balsamic vinegar
juice of 1/2 lime
1/4 cup white wine vinegar
2 tsp. fresh lemon juice
1/4 cup fresh cilantro, chopped
1 clove garlic, minced
salt to taste
Combine tomatillos, jicama, mango, red & yellow peppers, serrano chiles in medium bowl. In another bowl combine peanut and olive oils, vinegars, lime and lemon juices. Blend in cilantro, garlic and salt to taste. Pour oil mixture over tomatillo mixture and toss to blend.
Makes 4 cups.
Recipe from Chile Pepper Magazine.