Salsa Verde

So give you a little clue to what this Blog post would be about in my last post. If you look down you will see a picture of a Tomatillos. Everyone down here has been calling them green tomatoes. Which has made it difficult for my mom to actually find the correct fruit or vegetable. Because everyone was calling it a Green tomatoe. Not a Mexican Green Tomatoe or a Tomatillo. So I sent mi madre running around town trying to find this special tomatoe. The fresh market gave her the wrong tomatoes. She thought it was right but then I called her and asked if came in a little case or sack. It wasn't so I made here run around looking for the correct one. WHERE could they be. Guess: Fred Meyers actaully has them but they are a little small. Food 4 Less has them and they are just right. I'm still in shock that I made my mom run around town looking when she would have just walked right into them in one of her many trips to Fred Meyers. SORRY MOM !!!!! I'm actually not sure what you would classify it as. It's not a common day fruit like an apple or banana, but then it doesn't grow in the ground like potatoes. Who really knows and cares enough to do the research. All I know is it makes a delicious green salsa. I mean this was something to write home about. So I had Pati show me how to make it. I guess I should explain who Pati is.

Pati is probably my most favorite person in the world right now and since I've gotten down actually. She speaks 2 languages, of those 2, neither are English. She speaks Musco and Spanish. She's indian so Musco is her native tongue. I've actually learned a Musco word down here, too. In English we'd say Water, in Spanish we'd say Agua, in Musco we'd say Tatios. If your a nerd you'd say H2O. Thank you for the lesson, Pati. Here is a picture of Pati teaching me a few things in the kitchen. This is here actually teaching me how to make Salsa verde which I'm going to try and teach you today.
1 Peel the skins off the Tomatillo (4 to 5 depending on size).
2 Cook 1 jalapeno and the tomatillos for 6 minutes in little bit of water.
(until tomatillos are soft) (half a jalapeno is fine for less heat)
3 Let it cool for just a minute or 2.
4 Put it water and all in the blender and liquify.
5 Add water if necessary.
6 Add 2 heads of Cilantro and liquify.
(it's a Mexican salsa don't be stingy).
7 Stop there it you want.
8 Pour out into a bowl and add a little salt to taste.
(Possibly add more water you don't want it to be thick)
OR Continue and add in 1 Avacado (M to L).
9 Add to blender if you want to no chucks or mix by hand for lager avocado chucks.
10 Add more water because the avocado will thicken the salsa.
(Possibly more salt if necessary)

Enjoy.

I love it on eggs on toast, taquitos, Mexican Lasagna, nachos, and more.


Scott Ekstrom