Green Tomatillo Salsa (Going Green!!)

Is it just me, or is everybody really hung up on “going green?”  I decided to do my part on the “green” movement, and so I extrapolated the concept onto salsa.  Ok ok.  It’s not a new idea, but neither is recycling or conserving energy:)  So, here it is…

Ingredients:

• 3/4 lbs. tomatillo, peeled, washed and halved with stems removed (about 8 or 9 medium tomatillo)
• 1/2 small onion, diced ( I personally like white onions or sweet onions)
• 1/3 cup of cilantro, stems removed, minced
• 1/2 lime and juiced (you may add more to taste)
• 2 jalapenos, halved, stem and seeds removed
• 1/4 tsp. sugar
• 1/2 tsp. salt
• 1 clove of garlic, minced or pressed

FYI: A tomatillo is a fruit similar to the tomato. However, it is green. Hence the common name “green tomato.”  Tomatillo are a staple ingredient in Mexican food. They have a slightly tart flavor and they can add wonderful, vibrant color to a dish. They grow and are sold with a thin papery husk surrounding  the fruit. You can find them at most grocery stores. They are in season during the late summer and autumn.

Directions:

1. Heat the broiler to high. Remove the husks from the tomatillos and cut them in half. Place them cut-side down on a baking sheet lined with tin foil. Cut the jalapenos in half and remove the seeds (keep them in if you want your salsa to be more spicy). Place the pepper face down on the same baking sheet. Broil for about 4-8 minutes or until the skins of a few of the tomatillos start to brown.

2. Put everything in a blender, including the tomatillos and jalapenos and blend until it is as smooth or chunky as you like.

3. Chill before serving.

Go out and buy or pick some tomatillos and “go green” with salsa!

Adapted from Cookography (a really great website!)