Saturday, September 26, 2009

How to Make a Tomatillo Salsa - Local Style

You'll need a pound of tomatillos for a small dish of salsa. I had ten, but one was rotten inside, so I ended up with nine. The world did not end and the salsa was perfect. This is such a flexible sort of dish. I didn't even use a recipe. You don't have to measure anything. You just add as much or as little as you like. Tomatillos are not, by the way, little green tomatoes at all, but their own independent kind of fruit that is related to the tomato, yet not a tomato. I like how they wear a lovely lacy petticoat to protect their pretty green skin. This is formed by the calyx of the plant's flower and it has to be removed before the tomatillos are cooked an eaten. As you husk them, you will find that the tomatillos are extremely sticky and the sap will get all over your fingers. It's harmless and rinses right off. Other ingredients you will need if you want to make this salsa are: tomatillos, jalapenos, white onion, oil, salt and pepper, a lime, garlic to taste, a little bit of red onion and a handful of cilantro if you like it. Some people are genetically wired to despise cilantro. It tastes funny to them. I am not one of these people. I can't get enough of the stuff, so I used a big handful.


  1. One hundred percent behind you regarding the cilantro. I really enjoy your blog... threw you a shout-out awhile back:

    Viva Florida :)

  2. Well thanks Chick! I'll check your blog out too.