Mel’s Diner

Sharp Knives, Raw Meat and Fire


While at the bookstore last week I picked up a little book in the sale section called The Great Salsa Book.  I like salsa and I think I make a pretty good basic Tomato Salsa Fresca.  This weekend, on a whim I thought I would try the first recipe in the book, Tomatilla Salsa Verde.  I’ve never really had a green salsa, living in New England and all, but I thought what the heck, let’s give it a shot. 

Tomatillo Salsa Verde


  • 1 lb tomatillos
  • 3 Serrano chiles with seeds (I had Jalapenos, so I used them)
  • 3/4 cup cilantro leaves
  • 2 tbls. lime juice
  • 1 tsp. sugar
  • 1 tsp. salt


Husk & rinse the tomatillos. Coarsely chop them & place them in a food processor or blender. Add the remaining ingredients to the food processor & puree. Transfer to a serving dish but let it sit for about 30 minutes before serving.

I tried this as soon as it came out of the food processor – it was terrible!  Very bitter!  SO, I let it sit like the recipe says and, lo and behold, it was much better.  Still, fairly bitter, but quite nice on a corn chip.  Interesting.

After that, I was inspired to do more salsas!  I had two poblanos and a left over Fresno pepper and two jalapenos.  I roasted them by putting them under the broiler and flipping them as they blackened their skins.  Out of the oven and into a plastic bag to steam for 20 minutes.  Out of the bag, peel the skins off and de-seed.  I then diced my roasted peppers and put in a bowl.  Add to that a small onion, diced, one large tomato, peeled and diced.  A tablespoon or two of olive oil and 2-3 tablespoons of red wine vinegar, salt, ½ small bunch of cilantro and ½ of a lime, juiced.

This one – really good.  The roasted peppers added a different dimension and it wasn’t as spicy/hot as my regular salsa. 



August 10, 2009 - Posted by | Appetizer, Recipe, Side Dish

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