Tomatillos are the main ingredient in a traditional Mexican green salsa. Part of the appeal of these green tomatoes is their light, tangy flavour and the fact that they come canned for easy storage. The other key ingredients are cilantro and jalapeno. Whether you leave the seeds in the jalapeno is entirely dependent on your heat tolerance level. Adding yogurt to the leftover salsa makes a great salad dressing.
Prep Time: 10 minutes
Ingredients
- 1 820-ml can of Tomatillos, with liquid reserved on the side
- 1 127-ml can of green chilis
- 3 cups fresh cilantro, leaves and stems
- 1 fresh jalapeno, rough chopped (up to you if you want the seeds or not)
- 1/4 Olive Oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp black pepper
- Salt to taste
Preparation
- Add all ingredients, except for tomatillo juice and salt, to a blender or food processor. Blend until smooth. Add some tomatillo juice and blend, repeating as necessary, until it has reached your desired consistency. This is traditionally a looser type of salsa, but make it how you like it. Taste and season with salt as necessary.
- Store leftovers in the fridge in a tightly sealed jar for up to 3 weeks.
Tips
- To make a deliciously verdant and refreshing salad dressing, mix equal parts of salsa and plain yogurt.
- Use as a dressing for a roasted corn, bean, and avocado salad.
- Mix in to rice to dress up an otherwise bland side dish.
What do you think? Are you going to give it a try? Take some pictures and let us know how it works for you.
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