Tagged:  tomatillo salsa

This salsa is made with tomatillos and guaje seeds. Both are used in the traditional cuisine of Mexico.

The gauge pods are about one foot in length and thin and flat. Guaje pods have a tough, outer skin which is green and red in color and slightly translucent. This allows seeds to look like spots along the length of the pod. The seeds are small, flat and light green with a sharp flavor. They are high in protein.

Guaje seeds are incorporated in this delicious green salsa from the city of Puebla. Enjoy the salsa with fish, meat or chicken or as a dressing for a green salad.

Prep time: 20 to 25 minutes (toasting the seeds & boiling the tomatillos)
Makes: 2 to 2-1/2 cups salsa

Ingredients:
8 to 9 tomatillos, skin removed and discarded and fruit rinsed in water
2 dried red chiles or 1 Serrano chile
8 to 10 guaje pods (found in Latin American supermarkets)
1 whole garlic clove, peeled
2/3 cup fresh cilantro leaves
Dash cumin
Salt, to taste

Directions:
1. Place tomatillos and chile(s) in a 3-quart saucepot. Cover with cold water and bring to a boil – tomatillos will become tender after a 5 to 7-minute boil.

2. Meanwhile, using a sharp, pointed knife, split the gauge pod skins at the top. Open the pod skins lengthwise and remove the guaje seeds. Set them aside in a small bowl.

3. Transfer seeds to a nonstick skillet set on medium-high heat.

4. Using a spatula or wooden spoon, toss the seeds as they roast. As they begin to “pop”, immediately set heat on low and continue toasting until they are light golden brown.

5. Transfer seeds to a bowl; set aside to cool while tomatillos are cooking.

6. If tomatillos are tender when pierced with a fork, they are done. Drain tomatillos and chile(s) over a sink in a colander, reserving 3/4 cup of the cooking liquid.

7. Let tomatillos and chile(s) cool for about 5 minutes.

8. After tomatillos and chile(s) have cooled, transfer them to a blender with remaining ingredients except for the seeds.

9. Puree the salsa and taste it. If needed, add a dash more salt.

10. Pour the green salsa into a serving bowl and top it with the toasted guaje seeds.

11. Serve immediately. Alternatively, cover the salsa with plastic wrap and store it in the refrigerator up to 1 day (after 2 days, the salsa’s flavors will become tart and acidy).

Note: You can serve Green Salsa with Guajes as a salad dressing – this is how I like it!

Text and Photographs ©2016 Nancy DeLucia Real

In my home, there’s always a freshly made salsa in the refrigerator. I learned the art of making authentic and delicious salsas from my husband who hails from Mexico. He also taught me to pair salsa with “whatever” else you can find to satisfy the moment’s craving. For a quick snack of tortilla chips, a taco, quesadilla, or even panini, salsa is a perfect go-with. You can also substitute salsa for dressings in salads containing chicken or fish.

Prep time: 20 minutes
Makes: 2-1/2 cups salsa

Ingredients:
3 tomatillos (these look like green tomatoes with a dry, paperlike outer skin)
2 large vine-ripened tomatoes
1 Serrano or Jalapeno chile
1 clove garlic, crushed (optional)
Handful of cilantro (about 1/3 cup, lightly packed)
1/2 teaspoon salt
Dash ground cumin

1. Peel the outer, paper-like skin of the tomatillos; discard skins.

2. Place tomatillos, tomatoes and chile in a 3 or 4-quart pot. Cover with cold water and bring to a boil.

3. Cook on medium-high heat, uncovered, for 5 to 7 minutes or until skins of tomatoes crack and tomatoes are somewhat soft.

4. Drain and reserve 1/3 cup of cooking liquid. Let tomatillos, tomatoes and chile cool about 10 to 15 minutes (they will be warm).

5. Transfer cooked ingredients to a blender and combine with garlic, cilantro, salt and cumin.

6. Pulse-blend 5 to 8 times for a lumpy salsa. Puree for a smooth salsa.

7. Transfer the salsa to a glass or porcelain bowl. If salsa is too dense, stir in a tablespoon or two of the reserved cooking liquid. Taste and adjust seasonings.

Serve immediately or refrigerate, covered, up to 3 or 4 days.

This salsa is is also great with my Misto Peppers Frittata, omelettes, raw veggies or … whatever!

Text and Photographs ©2010 Nancy DeLucia Real