My name is Maris and I’m addicted to chips and salsa.
This is not a new addiction by any means. I’ve always loved the fact that Mexican restaurants give you the opportunity to eat endless amounts of tortilla chips. But more than chips, which would be more aptly named “vehicles for guacamole” I love the salsas and dips that accompany them.
I am certain that whoever created the universe decided that chips and salsa were the perfect pair because salsa is so low in calories that it almost compensates for the fact that chips have little to no nutritional value whatsoever. There are so many fantastic varieties of salsa but my latest favorite is salsa verde, a green salsa made from tomatillos.
Tomatillos are one of those ingredients that you’ve probably passed by in the grocery store and never gave a second glance because they have crinkly brownish-green jackets that, well, look kind of gross. Once you remove the jackets, they have a sticky, rubbery interior that can be easily cleaned with a quick rinse.
This salsa is great as a chip dip but you could also use it in your favorite enchilada recipe, atop a spicy chili or over grilled fish or meat.
- 1½ lb tomatillos
- ½ cup chopped white onion
- ½ cup cilantro leaves
- 1 tablespoon fresh lime juice
- 1 large garlic clove
- 2 Jalapeño peppers, stemmed, seeded and chopped
- ½ teaspoon salt
- Preheat oven to 375 degrees F. Remove the outer husks from the tomatillos and rinse them well. They will feel a little sticky - that's normal. Place them on a baking sheet and roast them until they are tender and begin to deflate, slightly browned on the outsides, about 8-12 minutes.
- Place tomatillos, onion, cilantro, lime juice, garlic and Jalapeño peppers in a food processor or blender and pulse until all ingredients are finely chopped and mixed. There may still be some lumps and seeds, like in any salsa, which is OK. Season to taste with salt and serve chilled or room temperature.
- Serve with chips or as a salsa accompaniment to Mexican dishes.