Spice Up Your Life: Tomatillo Salsa Verde

When my family and I moved to Mallorca three years ago, I couldn't find tomatillos to make my favorite green salsa and feed my Mexican food cravings; but like so many things in life, ask and you shall receive! Although I still haven't found them in the island markets, they are growing abundantly at the organic farm where my family keeps our edible garden, so suddenly we have a surplus of this odd looking fruit known as the Mexican husk tomato. I spent my childhood in California consuming a lot of Mexican food thanks to my Mexican nanny, so tomatillos have been in my life for as long as I can remember. But what about the peppers? You need a good spicy pepper like a jalapeño or serrano (a bit milder) for a decent salsa and those haven't been so easy to find this last decade living in Switzerland and Spain. Well, our local farm is also where I get serrano peppers too! Not only are they delicious, but they're freshly plucked and organic to boot! So, life has since become spicier!

I prefer my salsa really fresh. I only cook the tomatillos in hot water for about 5 minutes to enhance their flavor (as raw tomatillos can be sour) and soften them to make them a bit more digestible, then mix it with all raw ingredients. Here's my easy recipe to bring a little Mexicana to your next meal:

  • 150 grams of tomatillos (husked and rinsed well)
  • 1 medium clove garlic
  • 2 - 3 serrano peppers (adjust spiciness)
  • 1/4 red onion
  • 1/2 mild light green pepper
  • 2 tsp coconut sugar
  • 1 bunch cilantro (rinsed and stemmed)
  • juice of l lime (massage whole lime first before cutting to juice)
  • sea salt and freshly ground black pepper to taste
  1. Boil (or steam) the tomatillos for 5 minutes until they are slightly tender, then drain and set aside to cool. 
  2. Place the tomatillos and garlic in a food processor or blender until smooth.
  3. Add the serrano peppers, red onion, light green pepper, coconut sugar, and cilantro and pulse to combine, but be careful not to blend too much.
  4. Drizzle in the lime juice and season to taste with sea salt and black pepper.
  5. Serve immediately or chill before serving. (Optionally, if you are serving the salsa with tacos or burritos, you can let the salsa chill in the refrigerator for about an hour to allow the flavours to meld, then strain some of the liquid.)

Viva Mexico!

To your health and happiness! xx, Juli