Evelyn's Tomatillo Salsa
Evelyn's Tomatillo Salsa
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Tomatillos - technically a fruit - are also known as husk tomatoes. They are a staple in Mexican cuisine, especially salsa.
High in polyphenols: antioxidants and anti-inflammatory. They are a good source of copper, Niacin, vitamin C and vitamin K.
Purple tomatillos can take on a more bitter taste. Best to cook with green tomatillos!
Written by: Evelyn POH RD, adapted by POH Nutrition Services team
Ingredients
Ingredients
8-10 green tomatillos
1 medium chili: arbol (spicy), California (not spicy), jalapeno
1-2 garlic cloves (optional)
4 - 6 oz water
salt, to taste
1/2 cup white onion, finely chopped
1/2 cup cilantro, finely chopped
Recipe Steps
Recipe Steps
Remove husks and rinse the sticky residue from the tomatillos.
Boiling: Place tomatillos and chili pepper in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove with a slotted spoon.
Sauté pan: Coat a skillet with teaspoon olive oil. Heat on high heat. Place the tomatillos in the pan and cook until brown, flip over and sear on the other side.
Roasting: Place tomatillos, chili pepper and garlic (unpeeled), if using, on pan and roast for 10 - 40 minutes.
Microwave: Place tomatillos and chili pepper in a microwave safe bowl. Cook for 4 minutes. Use oven mitt to remove from the microwave as the bowl will be hot.
Add cooked tomatillos, chilis, garlic (peeled), if using, water and salt to blender and pulse until smooth.
Add chopped white onion and cilantro. Stir to combine.
Enjoy on top of eggs, rice bowls, with chips or cut crisp vegetables.
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