Randy’s Indecisive 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!

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Ingredients:

1 pound tomatillos, husked
2 medium ripe roma tomatoes, minced by hand
1/3 large red onion, minced by hand
1 clove of garlic, shucked
1/4 cup cilantro, minced
1-2 jalapenos, minced
juice of 1 lime
salt
1/4 cup water
1/2 tsp. olive oil

Instructions:

Red salsa or green salsa? I couldnt make up my mind so I decided to mix both in the same recipe. The results were outstanding!

Roast the tomatillos in a skillet for 8-10 min over medium-high heat until they are blistered, soft and charred. While roasting the tomatillos, mince the jalapenos, onion, roma tomatoes and cilantro (do by hand-DO NOT USE FOOD PROCESSOR- you will appreciate the difference in taste). Transfer the roasted tomatillos to the blender and add the garlic, salt and water, then blend at high speed for 1 minute. Pour into a bowl.

Add the olive oil to a hot skillet and roast the minced jalapenos for 1 minute or until they begin to soften. Add the jalapenos and the rest of the ingredients to a bowl and stir until thoroughly mixed. Chill for 30 minutes, then serve with fresh tortilla chips or use as topping for other Mexican dishes. The color contrast of this salsa is striking and the spicy, tart and refreshing flavor will slap you in the face! Enjoy.