Does that tomato have a husk? Yes it does, which fits perfectly with my “weird food” obsession right now. It’s a tomatillo, and it makes the best green salsa ever! Tomatillos have a nice tart flavor very unlike a tomato. They sometimes have a sticky exterior because the fruit fills and bursts through the husk. Tomatillos contain vitamin A, vitamin C, magnesium, iron and some fiber.
It is not an unripe/green tomato but rather a member of the tomato family and it’s ripe when it’s green.
- 6 medium tomatillos, rinsed and chopped
- 1/4 white onion, chopped
- 2 garlic cloves, chopped
- 1 small jalapeno, chopped (adjust seeds/membrane for heat)
- 1 tsp of coconut vinegar or lime juice
- 1/2 cup cilantro, chopped
*Seasonings to taste*
- pink salt
- white pepper
- chipotle chili powder
- Mix all ingredients in a bowl and process in food processor. Add red tomatoes for Salsa Cruda.
The coconut vinegar helps the salsa stay fresher for longer and adds to the zip, that the lime I didn’t have on hand, would have offered. And coconut vinegar is an amazing vinegar with no coconut taste. I was also nervous using them raw since so many recipes boiled them in advance, but I was not disappointed. This was the easiest and most delicious salsa I’ve had in a while.
I will certainly try this vegan Cashew Tomatillo Sauce!!