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

¼ cup chopped fresh cilantro

salt and fresh pepper to taste

garlic clove

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 cups.

Cheryl’s 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 farmer’s 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. Don’t make the same mistake I did once and substitute ground coriander for fresh cilantro; the flavors are not the same!