LAURA LEE ALICE
COOKS 

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Salsa Verde Cruda (raw green salsa)*

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I like this version because I think it has more flavor.  

And, for some reason, my tomatillos tend to be more

yellow than green.  They also don't have the sour taste

that some of the green ones have.  

In the picture to the right, I show tiny tomatoes.  If I have

extras in the garden, they are chopped and added as well.

In the summer I tend to serve more fresh, uncooked 

appetizers without a lot of ingredients.  

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Ingredients

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1 to 1½ pounds tomatillos, washed and dehusked

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½ cup chopped red onion, ¼-inch dice

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Juice of ¼ lime

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2 small garlic cloves, minced

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¼ cup chopped cilantro

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Sea salt to taste

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Hot pepper, diced, your choice   (jalapeno, serrano chiles, tobasco)

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Instructions

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1.  Rough chop the tomatillos in the food processor.  Spoon into

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     the serving dish.

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2.  Add the rest of  the ingredients except for the hot peppers.

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3.  When adding the hot peppers, do so in tiny amounts.  It will

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     intensify as the salsa sits.  Store for up to 2 days in a covered,

 

 

     sealed container.

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Tips

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•  Add 8 to 12 rough chopped tiny tomatoes and a chopped

 

 

   avocado (½-inch dice) for more flavor.

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•  The salt will cause the tomatillos to release liquid,

 

 

    so drain off if necessary.  

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•  Red onion gives more color, but a white or yellow will work too.

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*If your tomatillos need to be cooked, here are 2 easy ways

 

  to do it.

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•  Coat the bottom of a skillet with vegetable oil; heat on high;

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   add the tomatillos and "roll" around in the pan until the skins

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   are blistered.  Remove from pan and and follow instructions

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   above.

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•  In a saucepan, place the tomatillos and cover with water;

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   bring to a boil and simmer for 5 minutes.  Remove from pan 

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   and follow instructions above.