Green Salsa


Blanca made two types of Green Salsa to serve with her Homemade Tortillas.  One of the Green Salsa is plain while the other Green Salsa has avocado added to it.  The avocado adds creaminess to the Green Salsa.  If you like this recipe, you should also check Blanca’s recipe on Red Salsa too.

greensalsa-5-600x400

The green salsa can be made with both red and green tomatoes or only with green tomatoes.

greensalsa-2-600x400

Green tomato is also called tomatillo.  It is also known as husk tomato, husk cherry, Mexican tomato, jamberry or ground cherry.  Tomatillo in Mexico means ‘little tomato’.  The tomatillo fruit is surrounded by a paper-like husk, hence the name husk tomato.  Tomatillos are the key ingredient in fresh and cooked LatinAmerican green sauces.

Ingredients

  • Green tomato
  • Red tomato (optional)
  • Cilantro
  • Serranos chili
  • rough chopped onion
  • salt to taste

greensalsa-1-600x400

Instructions

greensalsa-3-300x200Bring a pot of water to a boil.  Add green tomatoes and serranos.
greensalsa-4-300x200Cook the green tomatoes until they break up.
greensalsa-6-200x300Blend the tomatoes, serranos, chopped onion and chopped parsley with some of the water from cooking the green tomatoes.
greensalsa-7-200x300Season with salt.  If you  intend the keep the salsa for a few days, you have to reboil the blended salsa until the right amount of consistency.  Refrigerate any leftover.
greensalsa-8-200x300For a more creamier Green Salsa, Blanca added some avocado the half of the Green Salsa which had been cooled down.  Blend to mix well.  Please note that the Green Salsa with avocado has to be consumed in the same day as there is raw fruit added to it.
greensalsa-9-200x300You can see the colour difference of both the Green Salsa.  The one in front has avocado in it.

6 thoughts on “Green Salsa

  1. Pingback: Chow Times » El Mariachi on Hastings, Just East of Boundary in Burnaby
  2. Pingback: Chow Times » Strawberry Banana Cream
  3. Pingback: Chow Times » Strawberry Banana Cream
  4. I like green tomato sauces usually I grill the tomatos and chile, just taking out the black skin and the chile seeds, this gives the chile flavor but not the hot. Try to add a little garlic clove to the blender, that is so good too. If you use the green salsa to add a dish like pork ribs or chops add a little dash of sugar. helps to brake the acidity of the sauce.

  5. Pingback: Chow Times » Red Salsa

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s