What most people think of when they think of Mexican salsa is actually only one type of red coloured salsa called pico de gallo, salsa fresco or salsa mexicana. Mexico has blessed the world with several types of salsa, including a lovely green variety called salsa verde (literally, “green salsa”).
Salsa verde is made with tomatillos, a green skinned cousin of to the physalis fruit (which grows almost exclusively in Colombia). Until very recently, only canned tomatillos were available in Norway, if one could find them. Now however, the Coop chain of stores stock not only fresh tomatillos but also fresh jalapenos.
250 grams (ca. 1/2 pound) tomatillos, husk removed
1/2 medium sized white onion, roughly chopped
1 garlic clove
1 jalapeno, roughly chopped and seeds removed
1 teaspoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
450 ml (ca. 2 cups) water
1 Place all ingredients in a blender and pulse until smooth.
2 Serve with corn tortilla or potato chips as a dip or as a sauce on stewed chicken.
This post is for non-commercial, personal use only. Copyright ©2012 by Whitney @ Thanks For The Food.
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[…] meal routine. I personally like my quesadillas filled with shredded chicken, then topped with salsa verde or pico de gallo salsa, guacamole, and of course sour […]