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Fresh Tomatillo Salsa

Written By Hicham Chaouchi on Wednesday, September 12, 2018 | September 12, 2018

Fresh Tomatillo Salsa
Fresh Tomatillo Salsa
MAKES: About 2 cups
TIME: 10 minutes

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.

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

1-If you like, roast the chiles according to the directions on page 330. Or leave raw. Either way, remove the
stems and seeds from the chiles and either mince them or pulse them a few times in a food processor.
2-Put the remaining ingredients into a medium bowl with the chiles and stir to combine. Taste, adjust the seasoning, and serve or refrigerate for up to 2 days (bring back to room temperature and adjust the seasoning again before serving).
Green Tomato Salsa. Good in fall, when green tomatoes are plentiful and cheap: Substitute green tomatoes for the tomatillos.

Green Chile Salsa. Stronger: Replace the tomatillos with 2 cups chopped fresh mild green chiles, like more poblano or New Mexican; increase the minced garlic to 2 tablespoons; substitute parsley for the cilantro and lemon for the lime juice.
Pepita Salsa. Easily made from the pantry: Replace half of the tomatillos with toasted pepitas (see page 317). Serve immediately.
Corn Salsa. Distinctive and delicious: Substitute 2 cups corn kernels from Corn on the Cob, Grilled or Roasted (page 289) for the tomatillos.
Jícama Salsa. Very crunchy: Replace the tomatillos with chopped peeled jícama and substitute minced fresh
ginger for the garlic. Add 2 tablespoons chopped fresh mint leaves. Let sit for about 30 minutes before
serving.
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