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Epicurious

Salsa Verde with Tomatillos

A raw salsa, with nice strong flavors. Best with tomatillos, but still good with not-too-hard green tomatoes. I like to mix a little just-ripe red tomato in as well.

Recipe information

  • Yield

    makes about 2 cups

Ingredients

1 1/2 cups husked and chopped tomatillo or cored and chopped green tomato
1/2 cup cored and chopped ripe tomato
1 teaspoon minced garlic, or to taste
1/4 cup chopped fresh cilantro leaves
Salt and black pepper to taste
Cayenne to taste

Preparation

  1. Mix all the ingredients, taste, and adjust the seasoning. Serve immediately or cover and refrigerate for up to several hours (bring back to room temperature before serving).

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSalsaCondimentDipSauceTomatilloVegetableTomatoCilantroHerbs & SpicesDinnerGluten FreeNut FreeDairy FreeVegetarianVeganRawEasyQuick5 Ingredients or FewerNo-CookCookbooks
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