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.
The green salsa can be made with both red and green tomatoes or only with green tomatoes.
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.
- Green tomato
- Red tomato (optional)
- Serranos chili
- rough chopped onion
- salt to taste
|Bring a pot of water to a boil. Add green tomatoes and serranos.|
|Cook the green tomatoes until they break up.|
|Blend the tomatoes, serranos, chopped onion and chopped parsley with some of the water from cooking the green tomatoes.|
|Season 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.|
|For 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.|
|You can see the colour difference of both the Green Salsa. The one in front has avocado in it.|