Salsa Verde

Chari's Salsa Verde with Ginger

The tomatillos look like they're covered in Chinese Lanterns.  I think they're so cute!

This salty sweet tangy yum is great on most anything but cereal and cake.  They are made with Tomatillios.  While one might think they are related to tomatoes, their closest relative is actually the gooseberry.

6 medium tomatillos
3 jalapeno peppers (depending on how spicy you want it, add more or less.)
2-3 medium limes, juice and peel
3 tbsp white or rice vinegar
1 medium large bunch cilantro
1 white or yellow onion
1 walnut sized knob of ginger 
1 tbsp sugar
1/8 tsp salt (optional)


Wash everything.  Put tomatillos, peppers and onions in the oven on 450 for 30 minutes or til soft.  Remove and let cool. Place peppers in a brown paper bag (they'll be easier to peel) and leave for 15 minutes.  In the mean time, juice the limes, mix with sugar, vinegar, grated ginger and salt.  When veggies cool, place in blender, food processor or large mortar and pestle.  Add cilantro and pulse (or do whatever it is you do with a pestle) until you have a slightly chunky liquid.  Keep in a tight container for a week or so in your fridge. 

But I'm guessing it doesn't last that long!

Salsa Colorado

Salsa Colorado

I've become a big fan of Salsa Verde, or "Green Salsa.” Related to Gooseberries, the tomatillos used to make it look like Chinese lanterns with green tomatoes inside. This year, I was in charge of cranberry sauces. I was a little tired of the typical cranberry incarnations, so I exchanged highly acidic tomatillos for cranberries, added a little extra sugar, water and voila! Salsa Colorado -- not only because I love my home state (I do) but because Colorado means "red," which this tangy topping is. You can use fewer or more jalapenos, depending on how hot you like things. This recipe will give your Salsa an initial kick, but it should only be medium hot.


1 bag fresh cranberries
1 bunch cilantro
1 1/2 roasted jalapeños
1 roasted yellow pepper
1/2 cup water
1/2 cup lime juice
1/2 cup sugar
1/2 red onion
1 medium pinch salt
Zest of one lime

Blacken jalapeños and bell pepper on a gas stove or in a broiler. Meanwhile, make a syrup with lime juice, water and sugar by boiling together for 2 minutes. Remove peppers from the oven. Remove stems and skins, as possible. Put everything in a blender or food processor and pulverize. If needed, thin with equal parts lime juice and water. Also feel free to add salt and sugar to taste. Eat with tofu, turkey, chips, or whatever might be lying around needing something to make it more interesting.