Did you know that salsa is one of the most popular condiments in the US? With good reason! Salsa is so versatile, and can go on about anything from scrambled eggs and grilled chicken, to salads and rice. Like it hot or mild, it's definitely the grown up version of ketchup! Low Sodium Salsa Verde takes it step further and uses tomatillos instead of red tomatoes, for a tangy, spicy, bold condiment you're going to want to never run out of!
What Are Tomatillos?
Tomatillos are a cousin of the tomato that originated in Mexico. They're eaten either raw or cooked. They have a tart flavor when young, and a sweeter flavor when they're mature. Tomatillos are the star of salsa verde, but are also used in chili, stir fry, stews, soups, salads, and desserts. Tomatillos are high in pectin, so they tend to have a thickening effect on dishes.
Tomatillos are widely available in grocery stores these days, usually found near the fresh garlic and ginger. They are also incredibly easy to grow in your backyard garden! I found this out first hand, as I now have tomatillos practically growing out of my ears!
How to Buy Tomatillos
When you're buying tomatillos, looks for fruit that is bright in color (tomatillos can range in color from yellow to green to purple), and firm to the touch. The husk is usually brown and papery, but if they're really fresh they may still be green, and adhere to the fruit.
Tomatillos have a sticky coating under the husk you'll need to rinse off. It comes off easy, but don't be thrown by it if you've never purchased them before.
How to Make Salsa Verde
Making salsa verde is really simple, and can be done two ways. The first way is to use raw tomatillos. Literally toss all the ingredients in a food processor and whiz it up until it's liquidy. It's good this way, and tastes really fresh!
The second way is the way I recommend for this recipe. Roasting the tomatillos and jalapeno mellow out the flavors so they're not quite so sharp, and complement dishes nicely. After roasting, it's a quick trip in the food processor and into the fridge for chilling!
The salsa will thicken a bit because of the high pectin content, so don't worry if it seems watery.
AND... unlike salsa you buy in a jar, my version has no added salt, so you can literally put it on everything without a worry of your blood pressure!
Enjoy to your heart's content!
- Food processor or blender
- 1 ½ pounds Tomatillos
- 1-2 Jalapenos
- 2 Garlic Cloves
- 2 teaspoon Olive Oil
- ½ cup chopped Onion
- ¼ cup packed Fresh Cilantro
- 1 medium Lime, juiced
- Preheat oven to 350 degrees.
- Remove husks from tomatillos and rinse the sticky residue off them.
- Place on a baking sheet with the whole jalapeno(s) and garlic cloves, and toss with oil.
- Bake for about 35 minutes, until tomatillos and jalapeno begin to get brown char spots on them. Some of the tomatillos may burst.
- Transfer the tomatillos, jalapeno (remove the stem), and garlic to a food processor or blender, with the chopped onion, cilantro and lime juice, and process on high until mostly liquid.