Salsa Verde [Green] from Tomatillos
History: Tomatillo-based salsa verde, a staple of Mexican cuisine, originated in the Aztec Empire, as documented by Spanish physician Francisco Hernández. Tomatillos, also known as Mexican husk tomatoes, are native to Mexico and were cultivated before Columbus arrived. Evidence of tomatillos being eaten dates back to 900 BCE, and the Aztecs may have been the first to domesticate them. Tribute lists from before the Aztec conquest mention tomatls, which may have been miltomatl, xitomatl, or both. Around 1550, the Governor of Coyoacàn in the Valley of Mexico received 700 chiles and 700 tomates a week in tribute, which were likely highland tomatillos. Different regions of Mexico have their own versions of salsa verde, depending on what ingredients are available. Tomatillos add their vibrant green color and tangy flavor to salsa verde and other Mexican dishes like enchiladas and chilaquiles. They can also be eaten raw, roasted, blended, or jammed. Recipe: INGREDIENTS 8 ounces (3 or 4 m...