Today I bring you a recipe that you find served in authentic Mexican restaurants. It’s the delicious Salsa Verde made with fresh tomatillos. This recipe is adapted from Veronica Orti Picazo, a food blogger I met (virtually) earlier this year while taking the online class Blogging ABC. She is a Spaniard married to a Mexican man; in her blog Entre Fogones y Artilugios Varios she brings the best of both worlds together. She has amazing Mexican recipes as well as typical Spanish dishes. I have become a fan. If you are looking for some really good traditional Mexican recipes go visit her site.

This summer I’ve been reading Salsa Verde recipes in all food magazines and I knew I had to try it. It is a simple way to use tomatillos, now in season. It is a great aperitif, a perfect appetizer to bring to a summer party, or a simply addicting way to add a little zing to your favorite tacos or grilled meat.

If you’ve never used tomatillos before, this recipe is a great start. They have a thin paper-like cover that you need to remove before using. I promise it’s easy. You need few ingredients, a blender or food processor and a minimum amount of work, what else could be simpler? Just grab your tortilla chips and start dipping this Salsa Verde. Enjoy!

Ingredients (makes about 3 cups)

1 Pound of Tomatillos
2 Jalapeños
1 Medium Shallot
2 Cloves of Garlic
1 Bunch of Cilantro, leaves and stems roughly chopped (about a cup)
1/2 Lime, juiced
1/4 teaspoon of salt

Peel the tomatillos under running cold water. In a large pot bring about 6 cups of water to a boil. Add salt, tomatillos, jalapeños, shallot and garlic. Let simmer for 5 to 7 minutes. Transfer all the ingredients to a sheet pan and let them cool for few minutes. Reserve about half a cup of the cooking water.

In a food processor or blender add the tomatillos, shallot, garlic, jalapeños, cilantro and lime juice; blend until smooth. With the food processor or blender running on low, add the water from the top, mix well, taste for desire thickness and seasoning, if too thick you can thin the salsa with another tablespoon or so of the cooking water. Refrigerate for at least 2 hours before serving.

Salsa Verde will keep in the fridge for up to a week (as if it could make it that long :))

Check out Veronica’s recipe in Spanish at Entre Fogones y Artilugios Varios.