Monday, October 18, 2010
Green salsa, or "salsa verde," is made with either tomatillos or unripe green tomatoes. It has a fresh, sharp, zingy flavor, which cuts the richness of grilled steak or smoked chicken particularly well. It can also make some epic enchiladas or quesadillas.
Since green tomatoes are heartburn machines, this salsa gets cooked to take out the rawness. Feel free to use a mixture of tomato types. For this recipe, Sizzle Grove used green cherry tomatoes and some meaty green heirloom tomatoes.
2 large tomatoes (or equivalent)
1/2 cup diced white onion
3 cloves Smoke Roasted Garlic, chopped fine (or mushed if soft enough)
1-2 chopped hot red chilis
1/3 cup chopped cilantro
Juice of 1/2 lime
1/2 tsp fine salt
Pinch of black pepper
Pinch of cumin
1. Chop tomatoes into manageable pieces, and lightly pulse in a blender or food processor. Don't puree them... rather, allow them to end up as a "texturey" sauce.
2. Pour tomatoes and all other ingredients into a saucepan.
3. Put heat on high until salsa starts bubbling, then reduce to a very low simmer.
4. Simmer for about 15 minutes, then refrigerate mixture. Let sit overnight, then enjoy.
Posted by Nick at 1:07 PM