Cilantro in a Mexican Sauce: Tomatillo Salsa Verde
Cilantro: The delicate yet flavorful spice of India, Iran, Mexico, Thailand and Vietnam, among other countries. Hot and spicy dishes attract the not softhearted and adventurous traveler -like me and my husband. Hope you also like it!
I have not been in Vietnam, but the other two countries were mesmerizing, especially with the food markets.
Mexico has vivid colorful markets, indigenous people dressed up in their special folk clothes. There is music and calling out to buyers in Spanish – so different from a Western place. Big smile, almost hugging the customers, without “bugging” them too much. There is no electric scale or fancy packaging. The sellers put everything into a plastic bag, grab two ends, and twist the closing by swirling them in the air really fast. No need for closure.
Then you can eat delicious homemade food at simple tables for a fraction of the restaurant price.
Simply experience the theatrical gastronomic heaven!
Tomatillo Salsa Verde
- 1 pound tomatillos, de-husked and halved
- 1 medium white onion, halved
- 3 serrano or Jalapeno chilies with seed
- 4 cloves of garlic
- 12 sprigs (1/2 cup) chopped cilantro
- ¾ – 1 cup stock
- Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
- Halve the tomatillos.
- Quarter the onion.
- Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
- Bring the water and ingredients to a boil and then simmer for 10 minutes.
- Blend the cooked ingredients and the fresh cilantro with the cooking water until smooth.
- Optional: Heat 2 tablespoons of cooking oil in the pot.
- Pour the blended salsa back into the pot with the hot cooking oil.
- Add stock, reduce the heat and simmer for 20 -30 minutes.
- Add the salt and adjust if necessary.
- Serve with any dish including tortillas.