One the best parts about blogging is all the virtual food exploration I do and the fellow travellers that I meet. One the blogs that I follow religiously is el chino latino cocina, which primarily features Mexican recipes. I find that Indian cuisine shares many common ingredients and cooking techniques with Mexican cuisine and so this blog is one that I follow religiously!
Recently, this blog featured a delicious looking Salsa de Tomatillo y Chile Japonés. At first glance, it looked like red, spicy and just what I would love; a feeling that was reinforced when I read the recipe.
It was this recipe that piqued my interest in various types of Salsa and my search lead me to Salsa Verde with Green Tomatillos. Since green tomatoes are a plenty this time of the year in Mumbai, I decided to make the salsa with them (many apparently do the same, as my search revealed).
The Salsa Verde turned out to be quite a delight; tangy, spicy, and a perfect accompaniment to salty Nacho Chips. My father, as is wont, is enjoying it as a Chutney/Pachadi with everything from Rice to Dosa.
How to Make Salsa Verde with Green Tomatoes
Yield: 1 Cup
Time: 60 Minutes
- Green Tomatoes – 1/4 Kg
- Onion – 1 Small
- Green Chillies – 3 or 4
- Fresh Coriander Leaves – 1/2 Packed Cup
- Unpeeled Garlic Cloves – 3 or 4
- Olive Oil – 1 tsp (optional)
- Salt to Taste
- Cut the green tomatoes in half.
- Place the green tomatoes halves and whole garlic cloves in a bowl.
- Drizzle with oil.
- Mix well.
- Pre-heat an oven to 150°C.
- Line a baking sheet with foil.
- Place the tomatoes (face down) and the garlic cloves on the sheet.
- Bake till the skin on the tomatoes start to wrinkle and the side that is face down starts to turn brown.
- Flip the tomatoes over.
- Bake for a further 5 to 7 minutes.
- Take the baking tray out of the oven.
- Let the tomatoes cool a bit.
- Peel the skin off the tomatoes and the garlic cloves.
- Peel and chop the onion into small pieces.
- Grind the tomatoes, onion, garlic cloves, green chillies, coriander, and salt together with a little water to a paste.
- Serve Salsa Verde with Nacho Chips!
- Do not peel the garlic before you put it in the oven. It will get charred and get a bitter taste.
- I find that the tomatoes and onion have enough moisture and that very very little water is needed while grinding the Salsa.