Green salsa from scratch

While visiting Eastern Washington, I went to a farmer’s market, hoping to find some delicious fresh produce to use in some new recipes. Lo and behold, a basket of serrano chiles for $1 and tomatillos for $1/pound! Perfect for the salsa I had wanted to make.

The tomatillos have a papery loose skin on the outside, and are sticky when the skin is removed. Underneath, they look like green tomatoes. Once cut open, the flesh is much denser and less juicy than a tomato. The tomatillos are cooked in this recipe, which makes them actually become slightly sweet. I was surprised. The green salsa with salty tortilla chips was a perfect combination. I highly recommend trying Juanita’s Tortilla Chips, available at Whole Foods.

Tomatillo Salsa (from Gourmet Magazine, September 2007)

1 pound fresh tomatillos, husked, rinsed, and quartered
1 fresh serrano chile, seeded and chopped
1/2 large white onion, cut into 4 wedges
2 garlic cloves, chopped
1/2 cup water
1/2 cup chopped cilantro
1 tablespoon fresh lime juice

Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes.

Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste.