Some years tomatillos seem to grow like weeds, their papery husks filled with fat, firm fruits waiting for a trip to the kitchen. Although tomatillos resemble tomatoes once the husks are removed, they never turn red and they never stand alone on the plate. To make their tart flesh palatable, they must mingle with their garden compatriots, chiles, garlic and onion, in the salsa bowl.
Fresh Tomatillo Salsa Verde
This is a great chip-dipping salsa from Grace Parisi’s “Get Saucy,” but it also works well on grilled or roasted meats, poultry, eggs or fish. Hoja santa is a large-leaf herb found in Mexico. It’s available at Latin markets, but you can use good quality oregano in its place.
Ingredients
8 large tomatillos, husks removed.
2 scallions, coarsely chopped
1 large jalapeño, seeded and coarsely chopped
1 garlic clove, chopped
1/4 cup finely chopped fresh cilantro leaves
1 small leaf dried hoja santa or 1/4 teaspoon dried oregano, crumbled
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
Pinch of sugar
Salt and freshly ground black pepper
Directions
Coarsely chop the tomatillos. Place tomatillos, scallions, jalapeño and garlic in a blender or food processor and pulse until finely chopped. Scrape down the sides of the bowl as neceessary. Add the cilantro, hoja santa or oregano, oil, lime juice and sugar and process until fairly smooth. Season with salt and pepper. The salsa will keep, tightly covered in the refrigerator, for up to two days.
