Sign Up for the Recipe Publishing Newsletter
Refreshing Green Salsa Recipe
Green salsa is a favorite of many people, in some cases more so than the usual tomato salsa. While most green salsa recipes are made from tomatillos (a close relative of the tomato), others use green tomatoes rather than tomatillos, and in some cases, a salsa recipe may call for both.
The following green salsa recipe is one of those; it includes both a hefty amount of tomatillos as well as a bit of green tomato. The slightly different flavor of these two fruits makes for a well-rounded salsa, which satisfies both tomatillo lovers and green tomato fans.
This salsa is especially good with chicken and seafood dishes, but as anyone who is serious about their green salsa knows, this is a salsa which goes equally well with just about anything.
Green Salsa
Ingredients -
2 pounds tomatillos, husked and diced
3 green tomatoes, diced
1 white onion, diced
2 jalapenos, diced
2 cloves of garlic, minced
¼ cup cilantro, minced
Juice of 3 limes
Salt and black pepper, to taste
Preparation:
Husk the tomatillos and dice, along with the tomatoes and set aside. Chop the garlic, onion, jalapenos, and cilantro and heat a little olive or vegetable oil in a skillet over medium-high heat. Sauté the onion, garlic and jalapeno for a few minutes, stirring regularly and then add the tomatillos, tomatoes and cilantro.
Reduce heat to a simmer and cook until the tomatillos and tomatoes are tender, about 5-7 minutes. Add the lime juice and season to taste with salt and black pepper.
At this point, you can either transfer the salsa into a food processor and pulse it several times until it becomes smooth (but not completely pureed) or you can simply transfer the salsa to a bowl if you would like a chunkier green salsa. In either case, allow the salsa to refrigerate for at least 2-4 hours before serving - the flavor will improve.
