You’ll Have Everyone Green With Envy

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salsa verdeI read somewhere (honestly I can’t remember where or I’d tell you) that you should try one new fruit or veggie each week to add some variety and prevent boredom. A couple weeks ago, I got a steal of a deal from Whole Foods and I made a trip there this weekend to spend my certificate. I figured what better place to find something new!

There were a bunch of really bizarre looking fruits, even some that looked almost dangerous and prickly. I wasn’t sure what any of them actually tasted like and the exotic ones were really expensive. I didn’t want to stand there googling on my phone to find out more info, so I opted for something more mainstream safe.

I ended up getting a bunch of tomatillos. No, I’ve never actually tried a tomatillo. Not knowingly at least. I wasn’t quite sure what to do with them so I had to google to figure it out. Lo and behold, salsa verde is made with them so I chose that for my first adventure. I also got a couple turnips to try on another day. Living on the edge, two new veggies in one week. It’s gettin’ ka-RAY-zay!

The recipe below is based on one that I found at Simply Recipes but I modified it a bit (of course). This was the most perfect recipe because it took all of about 10 minutes to throw together and it has a ton of uses. Spoon it over grilled chicken, top your breakfast eggs, make beef lettuce wraps with it. Imagine all the possibilities from something so fast and easy.

Salsa Verde

  • 1 1/2 lbs tomatillos
  • 2 serrano chili peppers (or to taste)
  • 1/2 cup cilantro
  • 1/2 cup onion
  • 1 tbsp lime juice

Set your oven to broil and line a pan with tin foil. Remove the paper husks from the tomatillos and slice them in half. Place the halves, cut side down on the foil. Broil for about 5 minutes until the tomatillos start to brown a bit.

Meanwhile slice the peppers removing the seeds and cut into large chunks. Slice the onion into chunks. Once the tomatillos are browned, blend all ingredients on pulse in a blender or Magic Bullet until salsa consistency. Makes about 1 quart of salsa verde.

That’s it! Told you it was easy. My salsa was a bit on the spicy side so beware if you want a mild version. I’d go with 1/2 – 1 serrano pepper for a milder version that’s kid friendly.

Have you used tomatillos in anything other than salsa verde? Can you recommend an unusual fruit that I should try?

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