Barb Boose Publications Director, Marketing and Communications July 29, 2011Friday recipe: hot enough for you? I credit the ulcer my dad had when I was a kid with my fierce love for hot, spicy food: His condition kept our meals on the bland side, so when I discovered jalapenos, Tabasco, Sriracha sauce, etc., etc., etc., I was addicted. Salsas, curries, kim chee – you name it, if it’s got some fire, I’m in love.One of my favorite spicy condiments, tomatillo salsa, or salsa verde, is also surprisingly refreshing. Tomatillos – available at most local grocery stores and Mexican markets – are the bright green fruits of a plant of the nightshade family. They’re simply sublime when cooked into a salsa, delicious with fish, in wraps, as a dip or straight from the spoon. You can't go wrong when you go green.Salsa verde1 pound tomatillos, husked1/2 cup finely chopped onion1 teaspoon minced garlic1 jalapeno or serrano chile pepper, minced2 tablespoons chopped cilantro1 tablespoon chopped fresh oregano1/2 teaspoon ground cumin1 1/2 teaspoons salt, or to taste2 cups water1 tablespoon fresh lime juicePlace tomatillos, onion, garlic and minced pepper into a saucepan. Season with cilantro, oregano, cumin and salt; add water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.In a blender or food processor, puree the tomatillo mixture and lime juice in batches until smooth. Leave a Reply Cancel replyYou must be logged in to post a comment.