Kitchen Basics: Salsa Verde

Salsa verde (quite literally, ‘green sauce’) is a green salsa made from tomatillos in place of the usual red tomatoes. Don’t let the name fool you, however, as tomatillos are not simply an unripe or green tomato. In fact, the two fruits are only distantly related. While they are both members of the nightshade family (along with peppers, potatoes, and eggplants), tomatillos are actually more closely related to the gooseberry than a tomato. The papery husk may be its most distinguishing feature, covering the bright green fruit, which tends to have a slight stickiness to them that you’ll definitely want to rinse off before using.

While green salsas are often more mild than red ones, this recipe lets you control the heat to your personal tastes. If you like it hot, use a hotter serrano pepper and leave in the seeds. If you like more mild salsas, remove the seeds and/or use a milder pepper like a jalapeño or anaheim. As long as it’s green it can be used in this recipe.

The result is a tart and tangy salsa perfect for dipping chips, smothering over enchiladas, or mixing into your tamales. Broiling the components first (you can also char them on a grill if you prefer) gives the salsa a rich, roasted flavor that compliments the tartness of the tomatillo perfectly.

Read the Rest —Kitchen Basics: Salsa Verde

©2014 Love and Olive Oil