Sophisticated Savories

Sophisticated Savories

Saturday, June 29, 2013


Tomate Verde. Tomatillos. Green tomatoes.

Tomatillos are actually related to the tomato family, growing everywhere in the Western Hemisphere - specifically common in Texas gardens.


How are they different from the "common tomato?" The inside of the green skin is white and "meatier" than a tomato. They actually grow to maturity inside of a thin husk; however, said husk is inedible and should be discarded. Choose small tomatillos when purchasing, as they are sweeter than their larger counterparts.

Quick, Healthy Tomatillo Salsa:
1 pound fresh tomatillos
1 large red onion - diced into small chunks
3 garlic cloves
2 bunches cilantro (I love cilantro, so I common use more than most!) - remove seeds and discard stems
1/2 jalapeño - if you want to to be spicy, then use the seeds; discard the seeds for a more mild salsa
1/2 lime juice
1/2 lemon juice
pinch salt
pinch cayenne pepper

First, remove the husks from the tomatillos and allow them to soak in cool water, until they are no longer sticky (just a few minutes). Chop into quarters, then place in a food processor. Add the onion, garlic, lemon and lime juice... pulse until smooth. Add the cilantro and jalapeño and pulse again until smooth. Pour into a medium bowl and season with salt and cayenne pepper (remember - cayenne is powerful - a little goes a long way!)

At this point, you can do one of two things... either place in the refrigerator in order to cool, or place in a sauce pan and bring to a boil. Once boiling, decrease the heat to a simmer and place a lid atop the sauce pan. Allow to reduce - so the salsa will thicken (most of the liquid will "boil off"). Allow to simmer for about 10-15 minutes, then cool. Place in the refrigerator in order to thicken even more.

The sauce can be refrigerated for up to one week. If refrigerated, taste before serving (you may have to add more salt after a few days).

I love adding salsa to eggs and toast. One of my favorite breads that I have found recently is a gluten-free bread by udi's. Millet-Chia bread is packed with ancient grains and has a "hearty" texture... as bread should! I prefer this bread, as it does not "taste" like gluten-free.


Toast, tomatillo salsa and sunny-side egg. Basic, easy-to-do... you got this!

"A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked."
-Bernard Meltzer

Love y'all dearly!! 

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