Salsa Verde M5

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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6-10 tomatillos
2-4 serranos and 1-2 jalapenos (or all serranos to taste)
1/3 cup finely chopped onion
1 clove garlic, finely chopped
1/4 tsp. ground cumin
1 Tbsp. chopped fresh cilantro leaves
1 Tbsp. vinegar (optional)
1 Tbsp. peanut oil
pinch salt


Peel and rinse the tomatillos. In a hot skillet or on a hot comal roll the tomatillos around until they have significant brown patches all over. Similarly treat the peppers. Puree the tomatillos and peppers and force them through a seive to remove bits of the skin and seeds.

Heat the oil in a small skillet and saute the onion until tranlucent (about 5 minutes over high heat). Add the garlic and stir fry quickly; allow neither the garlic nor the onion to brown. Add the cumin and puree and stir the two together quickly. Reduce the heat and allow the mixture to reduce some of the excess water. Taste and season, by adding some vinegar if the tomatillos dont have enough bite (be careful with the vinegar). Remove the sauce from the heat and stir in the cilantro leaves.

This is a nice accompaniment for grilled pork and chicken.