{"id":2135,"date":"2020-08-20T15:06:41","date_gmt":"2020-08-20T19:06:41","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2135"},"modified":"2020-08-20T16:27:31","modified_gmt":"2020-08-20T20:27:31","slug":"get-a-big-flavor-boost-to-your-summer-meals-with-an-easy-tomatillo-salsa","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2135","title":{"rendered":"Get A Big Flavor Boost To Your Summer Meals With An Easy Tomatillo Salsa"},"content":{"rendered":"
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Tomatillo salsa verde<\/span>
Porcelain Scallop bowl<\/span>
by Heather Knight-Element Clay Studio<\/a><\/span><\/figcaption><\/figure>\n

We\u2019ve belonged to a CSA (Community Supported Agriculture<\/a>)for over 20 years and every time our farm share<\/a> included a basket of tomatillos, I had to search for a use for them. One of the best discoveries I made was a delicious mango\/tomatillo salsa<\/a> so good you could forgo the chips and just dive in with a spoon. This summer I found a very different tomatillo recipe, a salsa verde<\/i>, from Roberto Santiba\u00f1ez<\/a>, published in The<\/i> Washington<\/i> Post<\/i> cookbook club<\/a> (free to subscribers), which sounded so good I had to try it. As he promised, it is tangy and zippy and easy to make and can be used to make chilaquiles and enchiladas, for spicing up plain fish, chicken, tofu or shrimp, or just for dipping with chips or crudit\u00e9s. I altered the recipe to include lime and onion for more complexity but otherwise the recipe is his.<\/span><\/p>\n

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Fresh Tomatillos<\/span><\/figcaption><\/figure>\n

A salsa verde<\/a> is any green sauce including those made with herbs (think pesto or chimichurri<\/i>), avocado or tomatillos<\/a>. In Italy, it might be predominantly capers and parsley while the Mexican version is mostly made with tomatillos, cilantro and chilis of different heats.<\/span><\/p>\n

I didn\u2019t grow up eating tomatillos but I\u2019ve really come to love cooking with them. I\u2019m not sure they were even grown in New England in the 70\u2019s and 80\u2019s although you can probably find them at any farmers market these days. Since trying them starting in the 90\u2019s, I think I\u2019ve liked every tomatillo recipe I have tried. You can use tomatillos raw in salads for a sharp acidic tang, but cooking mellows them a bit. Just make sure, after removing the husk, to wash off any tacky coating on the skin to avoid bitterness.<\/span><\/p>\n

Most tomatillo salsa recipes call for roasting the vegetables but that feels like too much heat in the kitchen during the summer. This recipe specifies a brief simmer and saut\u00e9, which seems more doable on a warm summer day. You could even skip the saut\u00e9 and mix in the oil directly. If you want it less spicy, remove the seeds from the jalape\u00f1o. And if you want it sweeter, add some mango or peach when blending. The amount of cilantro is flexible and you could also add parsley for more green. If you don\u2019t have a lime, just leave it out. No scallions in your fridge? Use a quarter of a red or white onion or don\u2019t use any. The great thing about salsa recipes is that they are endlessly adaptable. So try it this way first, decide how you like it and make it your own.<\/span><\/p>\n

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Tomatillo salsa verde<\/span>
Porcelain bowl by Heather Knight-Element Clay Studio<\/a><\/span><\/figcaption><\/figure>\n

TOMATILLO SALSA (from Truly<\/i> Mexican<\/i><\/a> by Roberto Santiba\u00f1ez)<\/span><\/p>\n