Saucy Salsa Verde Two Ways

How many times have you seen these little, green, husk-covered tomatillos at the market and turned the other way? Well, no more! I have an easy and delicious use for them. You can turn them into a tangy sauce with a powerful flavor burst to brighten up your summer meals. Or a salsa to enjoy with chips. I love it on my chicken tacos, fajitas, grilled steaks and fish. Avocado can be added in for a more subtle, creamy flavor. If you've never had tomatillos before they are similar in taste to a green tomato, tart, but not tart like a lemon that makes you pucker up. It's a distinct flavor that you can't get enough of once you start eating!





Salsa Verde Two Ways

5 or 6 Tomatillos
1/2 cup fresh Cilantro
1/3 cup chopped onion
1/4 teaspoon cayenne pepper or 1 jalapeno, seeded
1 tablespoon fresh lime juice
1 teaspoon Sea salt plus more for blanching
1/2 cup sour cream for the sauce, omit if making the salsa
Avocado(optional)


Blanch the tomatillos in boiling salted water for 2 minutes. Remove and set aside to cool.

Sauce:
Rouch chop the tomatillos. Add the tomatillos, cilantro, onion, jalapeno, lime juice, salt and sour cream to the bowl of a food processor or blender. Process until smooth for a creamy sauce. Serve immediately and store leftovers in refrigerator.

Salsa:
Rough chop the tomatillos. Add the tomatillos, cilantro, onion, jalapeno, lime juice, salt to the bowl of a food processor or blender. Pulse until smooth with some finely chopped pieces left. Refrigerate and serve with chips or as a condiment.

Print Recipe





I forgot one of my awards on my last post. The sweet and talented Rebecca of Chow and Chatter(go visit her!) also gave me the One Lovely Blog Award. Thanks, Rebecca!