Fresh Tomatillo Salsa

Super-fresh and perfect in summer. Look for firm unshriveled tomatillos still covered with tight husks (after husking, be sure to rinse off the tacky residue). If fresh tomatillos are not available, canned are okay, though the results will be less crunchy. Poblanos and some other fresh chiles have tough skins that are best removed. The easiest way to peel them is to char the skin, which has the added benefit of giving the salsa a light smoky flavor. You can, however, skip this step if you’re rushed.

MAKES: About 2 cups

TIME: 10 minutes

INGREDIENTS:

• 2 medium poblano or other mild fresh green chiles
• 2 cups chopped husked tomatillos (about 1 pound)
• 3 scallions, chopped
• 2 teaspoons minced garlic, or to taste
• 1/4 cup chopped fresh cilantro leaves
• 3 tablespoons freshly squeezed lime juice, or to taste
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. If desired, roast the chiles according to the directions on page 330. Remove the stems and seeds from the chiles and either mince them or pulse them a few times in a food processor.
2. In a medium bowl, combine the minced chiles with the remaining ingredients: chopped tomatillos, chopped scallions, minced garlic, chopped cilantro leaves, lime juice, salt, and pepper.
3. Stir everything together to combine well.
4. Taste the salsa and adjust the seasoning as needed, adding more salt, pepper, or lime juice according to your preference.
5. Serve the salsa immediately or refrigerate it for up to 2 days. If refrigerated, bring it back to room temperature and adjust the seasoning again before serving.

VARIATIONS:

• Green Tomato Salsa: During the fall season when green tomatoes are abundant, substitute them for the tomatillos to create a tangy and slightly tart salsa.
• Green Chile Salsa: For a spicier version, replace the tomatillos with fresh mild green chiles like poblano or New Mexican. Increase the minced garlic, use parsley instead of cilantro, and lemon juice instead of lime juice.
• Pepita Salsa: Add a nutty flavor by replacing half of the tomatillos with toasted pepitas (pumpkin seeds). This variation adds a unique twist to the salsa and can be served immediately.
• Corn Salsa: Substitute the tomatillos with grilled or roasted corn kernels for a sweet and savory salsa. This variation pairs well with grilled meats or as a topping for salads.
• Jícama Salsa: Create a crunchy salsa by replacing the tomatillos with chopped peeled jícama. Substitute minced fresh ginger for the garlic and add chopped fresh mint leaves. Let the flavors meld together for about 30 minutes before serving.

USES:

1. Dipping Sauce: Serve the salsa with tortilla chips or as a topping for tacos, quesadillas, or nachos.
2. Topping for Grilled Meats: Spoon the salsa over grilled chicken, steak, or fish to add a tangy and refreshing flavor.
3. Enchilada Sauce: Use the salsa as a base for green enchilada sauce, either by blending it or cooking it down with additional spices.
4. Salad Dressing: Thin out the salsa with a little water or lime juice and use it as a zesty dressing for salads or grain bowls.
5. Taco Filling: Cook the salsa with shredded chicken or beef for a flavorful taco filling.
6. Salsa Verde: Use the tomatillo salsa as a classic salsa verde to accompany Mexican dishes like tamales, chilaquiles, or huevos rancheros.

These variations allow you to experiment with different flavors and ingredients to customize the salsa according to your taste preferences and seasonal produce availability. Enjoy the fresh and vibrant flavors of the tomatillo salsa in various dishes and explore the diverse range of flavors with the suggested variations.