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This easy recipe for salsa verde or green tomatillo salsa has a fabulous fresh flavour that will add zip to grilled meats, tortilla wraps or even scrambled eggs.
The Mexykan Private Chef Services in Puerto Escondido
It’s not very often you get to enjoy a fantastic food, great company and an unbelievable view at the same time. But on a recent trip to Puerto Escondido, I was invited for cocktails, appetizers and dinner at a friend’s villa on a beautiful stretch of beach about an hour outside of town.
While we sipped margaritas and snacked on salsa verde and home-made tortilla chips, Chef Tony aka The Mexykan created a delicious meal of ultra fresh seafood pasta, while a technicolour sun set on the Pacific Ocean. It was one of those evenings where you were convinced there was no place more beautiful in the world.
Since then, I’ve often seen Tony shopping for fresh fruit and veggies in the Benito Juarez Market in Puerto Escondido and we’ve chatted about mescal, Oaxacan cuisine and coffee. Fact is, in Puerto Escondido, if people aren’t talking about real estate, they’re usually talking about food.
Each time we’ve talked, I’ve been intrigued by what he’s up to in his kitchen. Each time I saw him, I’d hint around asking for a recipeto share with A Taste for Travel readers.
Salsa Verde Mexicana from Puerto Escondido Oaxaca
So, I’m happy to announce that we now have a recipe for you to try straight from The Mexykan kitchen. This recipe for Salsa Verde Mexicana is actually one of the recipes featured in his popular Traditional Mexican Salsa Cooking Demonstration Class, offered in Puerto Escondido.
Fun Fact: Curious about where the name for “The Mexykan” kitchen comes from and why it isn’t “The Mexican” Cooking Class? Chef Tony actually grew up in southwest Kansas, a part of the state of Kansas that was in Mexico until the conclusion of the Mexican-American War in 1848. So, the source of the name of his kitchen is a hybrid of Mexico Y Kansas aka The Mexykan.
His version of salsa verde features tomatillos ( also known as miltomates), onion, garlic and chile and is easy to whip up for your next party or gathering.
You can also use salsa verde as a topping for chicken, chilaquiles, tacos and well you get the idea, it’s a versatile salsa that’s a staple in Mexican cooking.
Key Ingredients for Salsa Verde
The most important ingredient in an authentic salsa verde is the tomatillo. Also known as the Mexican Husk Tomato, a miltomate and a tomate verde, this round green fruit is packed with nutrition and flavour.
A member of the nightshade family, tomatillos grow on small plants and each of the round fruits is wrapped in a papery husk which MUST be removed prior to eating. The tomatillos in the above photo have had their husks ( also known as lanterns) removed.
Are Tomatillo Plants Poisonous?
The husk (lantern), leaves, and stems of the tomatillo plant are toxic, so after husking a tomatillo, be sure to wash your tomatillos thoroughly to remove the sticky substance on the fruit.
You might also want to wear gloves if you don’t want the stickiness to get on your hands. But don’t worry if you do.
The sticky residue on tomatillos isn’t dangerous — its actually a substance known as withanolides, a naturally occurring chemical compound found within the family of nightshade plants.
Scientists believe the sticky substance may act as a deterrent for feeding insects while the fruit is ripening. That’s a good thing.
I’ve never peeled off a husk and discovered a huge bug lurking inside a tomatillo or seen any signs of insect infestation.
What is the Flavour of a Tomatillo?
What does a tomatillo taste like? Tomatillos are tart, acidic and slightly herbal in taste. The riper they get, the less acidic they taste. When shopping for tomatillos in the market, look for fruit with loose lanterns. The husk should be puffy and have pulled away from the fruit. The husk should be easy to peel off.
The fruit of a ripe tomatillo is dark green rather than white. When ripe, they remain firm and don’t soften like a tomato. They store remarkably well — up to three weeks in a cool area.
Making Salsa Verde Mexicana in a Molcajete
Versatile with just the right amount of kick, salsa verde is a staple in every Mexican kitchen. It’s usually made in a molcajete, the Mexican version of a mortar and pestle. The advantage of using this traditional tool made of volcanic stone, is that it grinds the vegetables without the heat that is generated by a mechanical blender.
The flavours of the ingredients are preserved and not burnt or over-processed.
This salsa verde is fantastic for topping on chilaquiles, scrambled eggs, grilled chicken or tacos. It also mades a great dipping salsa for tortilla chips. Plus, it stores for several days in the fridge.
This recipe straight from The Mexykan Cooking Class is guaranteed to be a hit at your next BBQ or holiday party.
If you try this recipe, please rate it and share your comments below. I’d love to hear from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more authentic recipes from around the world.
This easy recipe for green tomatillo salsa, from The Mexykan Cooking Class, has a fabulous fresh flavour that will add zip to grilled meats, tortilla wraps or even scrambled eggs.
- 1.5 cups tomatillos or miltomate husked, cleaned and rinsed
- 1/4 cup white onion chopped
- 3 stalks cilantro roughly chopped
- 1 Chile Tusta 4 or to taste whole, stems removed ( or chile serrano)
- 1 clove garlic whole
- 1/2 tsp Salt to taste
- Cover tomate verde, chiles and garlic with just enough water to cover in small sauce pan.
- Simmer until the tomate verde starts to turn a drab olive colour. Be sure not to overcook.
- Let cool for a few minutes.
- Strain the ingredients reserving the water.
- Place the salt, tomato verde, peeled garlic, cilantro and chiles into a blender jar, food processor or molcajete (Mexican mortar and pestle).
- Blend to a rough textured sauce, add reserved water as needed.
- Garnish with chopped white onion.
- Salt to taste .
- Don't overcook the tomatillos! They should still have a bright green colour
- The amount of hot chile you use depends on your heat tolerance. Start by adding just one and work up from there.
- If the salsa verde is excessively tart to your taste, try adding a small amount -- up to 1/2 tsp - of white sugar.
- Yield 1 cup
The Mexykan Cooking Class, Market Tours and Private Classes
The details of this fun demonstration cooking class include the opportunity to:
1. Watch, learn the techniques and taste six traditional Mexican salsas prepared by a trained chef.
2. Participate in a “Roll Your Own Taco Party” featuring six traditional Mexican salsas such as this salsa verde.
3. Enjoy fresh guacamole, corn chips, Oaxacan black beans and classic Mexican red rice.
4. Indulge in complimentary, refreshing Margaritas or ice-cold Mexican beer.
5. Sample a rare small-batch mezcal tobalá
6. Sip unlimited ice-cold Mexican agua fresca (fresh fruit water).
7. Cool off with a frozen Mexican nieve, ice or granita
8. Get a printed copy of all of the Mexican Salsa recipes.
Sign up for the A Taste for Travel newsletter below and you’ll even receive a free gift at the class. You can also register by email: chef at TheMexykan.com