Fresh Tomatillo Salsa
Instructions:
Super-fresh and perfect in summer. Look for firm
unshriveled tomatillos still covered with tight husks
(after husking, be sure to rinse off the tacky residue). If
fresh tomatillos are not available, canned are okay,
though the results will be less crunchy.
Poblanos and some other fresh chiles have tough skins
that are best removed. The easiest way to peel them is to
char the skin, which has the added benefit of giving the
salsa a light smoky flavor. You can, however, skip this step
if you’re rushed.
2 medium poblano or other mild fresh green chiles
2 cups chopped husked tomatillos (about 1 pound)
3 scallions, chopped
2 teaspoons minced garlic, or to taste
1/4 cup chopped fresh cilantro leaves
3 tablespoons freshly squeezed lime juice, or to taste
Salt and freshly ground black pepper
Stronger: Replace the tomatillos with
2 cups chopped fresh mild green chiles, like more
poblano or New Mexican; increase the minced garlic
to 2 tablespoons; substitute parsley for the cilantro
and lemon for the lime juice.
Pepita Salsa. Easily made from the pantry: Replace half
of the tomatillos with toasted pepitas.
Serve immediately.
MAKES: About 2 cups
TIME: 10 minutes
- If you like, roast the chiles or leave raw. Either way, remove the stems and seeds from the chiles and either mince them or pulse them a few times in a food processor.
- Put the remaining ingredients into a medium bowl with the chiles and stir to combine. Taste, adjust the seasoning, and serve or refrigerate for up to 2 days (bring back to room temperature and adjust the seasoning again before serving).
- Green Tomato Salsa.
- Good in fall, when green tomatoes are plentiful and cheap: Substitute green tomatoes for the tomatillos.