Tomatillo Green Chili Salsa is perfect for Taco Tuesday

[PamfromTx]

Ingredients​

• ▢5 tomatillos husked, washed and dried
• ▢3 Roma tomatoes
• ▢1 jalapeño
• ▢1 anaheim chili
• ▢3 garlic cloves
• ▢½ of a red onion
• ▢2 teaspoons of salt
• ▢1 teaspoon of cumin
• ▢¼ cup of cilantro
• ▢juice from 1 small lime

Instructions​

• Roughly chop your tomatillos, tomatoes, garlic, chilies, jalapeño, and onion, and saute them in a pan or pot with about ¾ cup of water and salt and cumin.
• After about 15 minutes (or when it's all cooked down and everything is soft) turn off the heat and add the cilantro and lime juice. Salt to taste.
  
  
• In a blender or food processor, process until smooth.

Notes​

• Cook the veggies until soft to ensure the salsa blends up perfectly.
• Adjust the spiciness to your own tastes!
• Want a raw tomatillo salsa? No problem, skip the step of cooking and blend everything up in your food processor. When uncooked, tomatillo salsa is likely to be a bit tangier in flavor with a chunky texture.
• Want a greener tomatillo salsa? Ditch the tomatoes and add more tomatillos.

https://plantbasedonabudget.com/tomatillo-salsa/

 

[Jules]

It sounds delicious. Too bad I can’t sample it. I had to google what a tomatillo is.

 

[RadishRose]

Tiny taco stand in Mexico with just 4 items on its menu wins a Michelin star​

A Michelin star is a badge of honor in the culinary world, celebrating exceptional and skillfully crafted dishes. Contrary to the belief that only high-end restaurants receive this prestigious title, it is awarded to chefs or eateries that provide outstanding cuisine.

Recently, a small taco shop in Mexico City joined the esteemed list of Michelin-starred restaurants. El Califa de León, serving only four items, became the first Mexican taco stand to get a Michelin star.
https://www.good.is/tiny-taco-stand-in-mexico-with-just-4-items-on-its-menu-wins-a-michelin-star

 

[dilettante]

Green sauce is pretty common around here. But we had seasonal migrant pickers from Mexico here for a long time before they began to eventually settle here. Not so much where I live now, but certainly along our west coast on Lake Michigan in the Fruit Belt and into the Asparagus, Tomato, and Pickle (cucumber) fields and such a bit further in. "Truck Faming" was common for quite a long time. Not everyone was growing wheat and corn and oats and beans and hay or operating dairy farms.

Tomatillos ("Husk Tomato") grow pretty well. Sort of surprising to me they aren't better known.

 

[Myquest55]

Oooo, that sounds really good!! I have made my own sauce along the way too and make "Chilli Verde" in the slow cooker during the winter. I cut up pork to bite sized and just dump it in with all the other ingredients and in 4 hrs - serve over rice or with tortillas.
I've grown tomatillos several times. They can spread out and usually re-seed themselves too. Pretty easy crop.