Tomatillo Salsa with Roasted Gren Chiles, Cilantro, and Lime
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!
Ingredients:
3 cups finely diced tomatillos (about 10-12 tomatillos)
6-8 roasted green chiles, diced (this was about 3 oz roasted green chiles could use canned green chiles but remember they will be hotter due to seeds)
1 Tbsp minced garlic
2/3 cup finely diced red onion (or use white onion)
Salt and freshly ground black pepper to taste
Bailey Farms hot sauce to taste
1/3-1/2 cup fresh lime juice
1 cup finely chopped fresh cilantro
Instructions:
Dice tomatillos, roasted Anaheim chiles, and red onion into same-size pieces (about 1/4-1/2 inch thick, depending on how chunky you like it). Put chopped ingredients into bowl with minced garlic and salt and pepper, then let sit at room temperature for an hour or more.
After the favors have blended together for a while, add hot sauce and lime juice to taste. Wash cilantro, spin dry or dry with paper towels, then finely chop 1 cup cilantro and mix into salsa. Let it sit for 20 minutes before using to allow flavors to develop.
This will stay in the refrigerator for about a week.
Makes about 4 cups of salsa.
From kalynskitchen.com