Salsa Verde

Name: Salsa Verde
Yield: makes 2 cups
Ingredients: 8 tomatillos, husked and washed (see Note); 1 medium onion, roughly chopped; 1 jalapeño pepper, cored, seeds removed, and chopped; 3 garlic cloves, roughly chopped; 1/2 cup chopped fresh cilantro; 1 1/2 tablespoons fresh lime juice; Salt and freshly ground black pepper

December 9, 2011

This zesty salsa gets its flavor and green hue from tomatillos. Tomatillos have a tart, citrus-like flavor that works as a zingy accompaniment to fish (see Halibut Enchiladas with Salsa Verde, page 86). When choosing tomatillos, smaller is better. The smaller ones have a sweeter taste. Tomatillos should be green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They are covered by a papery husk that may range from the pale green to a light brown. The husks are inedible and should be removed before use.

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