Wednesday, January 22, 2014

31 Days of Green: Day 22 Tomatillo

I love southwestern/Mexican food. I could and have made a meal out of chips and salsa, and my love for avocados is no secret, but tomatillo salsa is one of my favorites. Tomatillos had a beautiful citrus flavor and they are full of antioxidants and other nutrients. I have never seen these at the farmers market but you should be able to find them at most grocery stores. Enjoy!

Tomatillo Salsa Verde

Gluten Free, Vegan
Makes ½ cup

¼ lb tomatillos, diced
¼ cup red onion, finely diced
1 clove garlic, minced
¼ cup water or stock
1 tbl cilantro, finely chopped
1 tsp lime juice
½ tsp cumin
sea salt to taste
pinch cayenne (optional)
coconut or olive oil

Heat a little bit of oil in the bottom of a sauce pan over medium heat. Add the tomatillos, onions, and garlic and sauté for about 5 minutes, stirring to keep them from browning too much. Add the water, cilantro, lime juice, and salt and spices. Let it simmer (turning the heat down as needed) until it thickens some. Let it cool slightly and then put it into a blender or food processor with an vent in the top (this allows the heat to escape, you shouldn’t blend anything hot without a vent) until mostly smooth. Serve cold or warm. See the notes and substitutions for serving options.

Notes and Substitutions 

  • I used a cilantro sauce ice cube and omitted the cilantro and lime. It made it even quicker.
  • You can serve this with tortilla chips but it is great over chicken or beef or any southwestern style dish.

Roasted bok choy with ground beef, mozzarella, and tomatillo salsa.

Do you like tomatillos?

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