Queen Of Salsa

PASSIONS | by JEAN GALTON

ALTHOUGH THE STORE IS STOCKED high with jars and containers of red salsa, my absolute favorite is salsa verde or green salsa, made with fresh, plump tomatillos. They look like a large green cherry tomato enclosed by a papery husk; once you’ve peeled off the husk and rinsed off a bit of stickiness, tomatillos are good to go. Make them into this easy salsa and throw it on fish tacos, huevos rancheros or bean and cheese taquitos. Yum!

© ANGIE NORWOOD BROWNE

Salsa Verde
Makes about 1 cup

1/2 pound tomatillos, husked and rinsed
1 garlic clove, peeled
1 tablespoon chopped jalapeno
1/4 cup cilantro leaves
1/4 cup chopped white onion

Combine all the ingredients in a food processor or blender and process until smooth.