Hey, is the Salsa supposed to be green?

For many years, I saw tomatillos in the grocery and thought, "Aw, how cute...little tomatoes." Later, I actually picked one up and thought they were just not ripe. "What odd little things," I concluded, and set them aside for a little longer, but I started asking people about them.

I saw a woman buying several pounds of the little one inch fruits one day and decided to ask her what she was going to make with them. Salsa Verde, she said, was more common in her native Mexico than the red sauce we are used to in this country. It's milder and sweeter than what we have become used to. She walked me around the produce section, plopping the ingredients I would need into my basket and giving me details about how to make her favorite sauce. I dutifully scribbled the recipe on my shopping list.

The tomatillo is actually used when it is still green. Tomatillos have a very tart flavor, not at all like a tomato. Try this recipe and you might not want to dip your tortilla chips in anything else and you can save your red salsa for tacos and enchilladas.

Tomatillo Salsa Verde

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

• Remove papery husks from tomatillos and rinse well.
• Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes.
• Remove tomatillos with a slotted spoon.
• Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
• Season to taste with salt. Cool in refrigerator.
  Makes 3 cups

Easy tortilla chips: Spray several tortillas with cooking spray and put them under the broiler for 5 minutes until they are golden brown and crispy. Break them apart and dip them into the salsa. Mmmmm.