Tomatillo and Yellow Tomato Salsa
Salsa is Spanish for sauce. Tomatillo and yellow tomato salsa
is a salsa cruda, which means uncooked salsa. The quantity
of ingredients listed in the recipe is only a guide. Use your
imagination and create your own salsas.
1 quart tomatillos
1 quart yellow tomatoes
1 large onion
2 jalapeno chilies
ľ cup chopped fresh cilantro
salt and fresh pepper to taste
In the bowl of the food processor, pulse and chop the onion and
garlic clove. Using gloves, remove the seeds and ribs from the
jalapeno chilies and add to the food processor, pulsing until
chopped. Add the tomatoes and pulse. Scrape the mixture out into a
bowl. Add the chopped cilantro, olive oil and salt and pepper to
taste. Serve with chips or tacos or enchiladas. Makes about two
Cherylís notes: Tomatillos are also known as a Mexican green
tomato or jamberry. They are a member of the nightshade family,
and are also related to the Cape Gooseberry. During the summer
months, they may be purchased at local farmerís markets.
Tomatillos are also available sporadically in the supermarket and
in Latin American specialty markets. They are rich in vitamin A
and a source of vitamin C. This salsa may also be prepared with
canned tomatillos, which are available in specialty food stores.
Because of the nature of the canning process, the salsa will not
be as crisp as one prepared with fresh tomatillos.
Fresh cilantro is a key ingredient in preparing this salsa.
Available in supermarkets, cilantro is the bright green leaves of
the coriander plant. Donít make the same mistake I did once and
substitute ground coriander for fresh cilantro; the flavors are
not the same!