Salsa Verde de Tomatillo (Tomatillo Salsa Verde) is a traditional Mexican recipe for a classic green mix of tomatillos, green chillies, garlic, spring onions and coriander leaves in tomatillo puree base that's often served as a dip. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Tomatillo Salsa Verde (Fresh Tomato Salsa).
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The tomatillo (Physalis philadelphica) is a plant of the tomato family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos are a staple in Mexican cuisine, but these days are grown throughout the Western Hemisphere. They resemble small unripe tomatoes and are usually green or yellow. The yellow colour indicates ripeness, but tomatillos are most often used when they are still green. Green tomatillos are firmer and easier to slice. The husk that holds the fruit is paper-like and is light brown. The flesh is slightly acidic with a hint of lemon.
Ingredients:
450g green tomatillos, husks removed
60g coriander leaves
2 garlic cloves, roughly chopped
2 green chillies, finely chopped
2 tbsp spring onions, diced
salt and freshly-ground black pepper, to taste
Method:
Place the tomatillos in a pan and barely cover with water. Bring to a boil, reduce to a simmer and cook until soft (about 10 minutes). Remove from the pan then allow to cool before peeling. Transfer half the tomatillos to a blender then add the coriander, garlic, chilli and onion.
Process the mixture until smooth then add the remaining tomatillos and pulse a few times to chop. Pour the resultant sauce into a saucepan, bring to a simmer and cook for 10 minutes. Season to taste with salt and black pepper, allow to cool then refrigerate for at least 30 minutes before serving.
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