I know a lot of us have probably seen these in a local grocery store or farmer’s market and didn’t know what to do with them. This is a refreshing traditional preparation that’s quick and easy for company or just to enjoy yourself.
Friends, meet tomatillo! I love making salsa verde with these babies so here we go. You’ll need the following:
juice from 1 lime
1 generous pinch of vegan sugar
1 pinch of salt
1/4 cup cilantro, stems and/or leaves
5-6 lemon or lime sized tomatillo, husks removed
I hate wasting things so I usually save the stems from my cilantro when I use the leaves for a garnish. This dip gets blended up anyways so nobody will know but you that you. Fun fact: cilantro stems keep their unique flavor and aroma when frozen.
I spray a baking sheet with olive oil and bake them at 355F/180C on the top rack next to the broiler burner so that they blacken, usually for between 5 and 10 minutes. I’ve definitely taken a few tomatillos out of the oven to discover one was on fire. Don’t worry (put the fire out first, okay?) just blend them as usual after picking off any parts that are papery from being burned.
Then I throw all the ingredients into a blender and blend until everything is uniformly chunky or smooth, depending on your preference. This salsa is awesome on corn chips, tacos, burritos, whatever you want that needs a tart, spicy kick
This is a quick easy recipe that’s sure to please. We hope you get to try it!
This is Christie and Brent, signing off!