Raw Tomatillos Salsa for Cinco de Mayo
With Cinco de Mayo festivities coming up it’s time to make some pulled pork, heat up some corn tortillas and bust out the salsa bar. Unlike your traditional Pico de Gallo salsa, which is chunky, red and tomato-based, one of the staple salsas I prefer is made from fresh tomatillos. Featured in chile verde, tomatillos resemble small green tomatoes covered in paper skins. Originating in Mexico, tomatillos are eaten both raw and cooked.
Raw, the tomatillos are slightly bitter, intensely fragrant and have a clean bright aftertaste. When roasted they become sweet, rich and creamy, perfect for ladling over shredded meats. Either way, take ½ pound of tomatillos, peel them from their husks and wash them. Grab a few fresh hot chiles like jalapenos, the number depends on your tolerance for heat, a handful of fresh cilantro sprigs, ¼ cup of chopped white onion and a sprinkle of salt. Blend with the tomatillos in a food processor or mash in a molcajete, a traditional Mexican mortar and pestle, to get that authentic flavor. You can also add a clove of roasted or raw garlic or other Mexican spices like cumin to round it out. Serve with chips.