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 medium) tomatillos, husked, rinsed and cut in half

½ gently packed cup (about 1/2 ounce) fresh herbs (see NOTE above)

Hot green chile to taste (roughly 1 to 2 serranos or a small jalapeño), stemmed and roughly chopped

About ¼ cup finely chopped white onion (1 ounce)

Salt

INSTRUCTIONS

Place the tomatillos in a microwave-safe bowl, splash on a tablespoon of water, cover (if using plastic, poke a couple of holes) and microwave at 100% for 3 1/2 minutes, until their bright green has barely faded to olive. Uncover and let come to room temperature. In a blender jar, combine the cool tomatillos with the herbs and green chile. Blend to a smooth puree. Scoop into a serving bowl and thin with enough water to give it an easily spoonable consistency, usually less than ¼ cup. Rinse the onion under cold water, shake off the excess, then stir it into the salsa. Taste and season with salt, usually about ½ teaspoon.

Rick Bayless & Salsa Verde

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