Saucy Salsa Verde Two Ways

How many times have you seen these little, green, husk-covered tomatillos at the market and turned the other way because you didn’t know what they were or how to use them? I know I have. These are tomatillos and are similar in taste to a green tomato. Tart but not tart like a lemon that makes you pucker up. They have a distinct flavor that you can’t get enough of once you start eating!

I have an easy and delicious use for them. You can turn them into a tangy sauce with a powerful flavor burst to brighten up your summer meals. Or a salsa to enjoy with chips. I love it on my chicken tacos, fajitas, grilled steaks and fish.

Salsa Verde Two Ways
(by Reeni)

5 or 6 Tomatillos
1/2 cup fresh Cilantro
1/3 cup chopped onion
1/4 teaspoon cayenne pepper or 1 jalapeno, seeded
1 tablespoon fresh lime juice
1 teaspoon Sea salt plus more for blanching
1/2 cup sour cream for the sauce, omit if making the salsa
Avocado(optional)

Blanch the tomatillos in boiling salted water for 2 minutes. Remove and set aside to cool.

Sauce:
Rouch chop the tomatillos. Add the tomatillos, cilantro, onion, jalapeno, lime juice, salt and sour cream to the bowl of a food processor or blender. Process until smooth for a creamy sauce. Serve immediately and store leftovers in refrigerator.

Salsa:
Rough chop the tomatillos. Add the tomatillos, cilantro, onion, jalapeno, lime juice, salt to the bowl of a food processor or blender. Pulse until smooth with some finely chopped pieces left. Refrigerate and serve with chips or as a condiment.

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