Tomatillo Salsa

I’ve been eyeing these tomato-like fruit for quite some time but I never really had a reason to use them until now. Last month I enrolled in a food styling and photo workshop arranged by Sweet Paul Magazine. It was a full-on day with tidbits of information flowing from Paul on how to style food. Paul also enlisted the services of seasoned food photographer, Colin Cooke, to show us things such as lighting (a topic I struggle with), shapes and colors to consider for shooting and more. Even though I was tired towards the end of the day I somehow came away feeling energized. Thank you Paul and  Colin!

Tomatillo (green tomato or tomate verde) is a key ingredient in Latin American green sauces such as salsa verde and Chimichurri. When purchasing tomatillos, the protective paper-like husks should be light brown and fresh looking. Choose smaller sized tomatillos as they tend to be sweeter than the larger ones. They can be eaten raw (they have a tangy, citrus flavor with a hint of spice) or fire roasted to bring out the smokey essence in the fruit.  Cooked tomatillos are sometimes an ingredient in curries, marmalades or soups. You can also fry slices of tomatillo.  They are a good source of vitamin C and A and is low in calories.

Makes 2 cups
adapted from Sweet Paul Magazine

2 lbs. tomatillos, cleaned and coarsely chopped
4 serrano chilies, coarsely chopped (remove seeds to reduce heat – optional)
3 cloves garlic, coarsely chopped
1 small yellow onion, chopped
2 teaspoons salt

Place all ingredients in a food processor and blend until a smooth salsa forms.

The Culinary Chase’s Note: I couldn’t get serrano chilies and used jalapeño instead.  Enjoy on top of pulled pork with sour cream, tomatillo chicken stew or with meat.  Enjoy!

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