Kiwi-Tomatillo Salsa Verde

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Kiwi-Tomatillo Salsa Verde

I absolutely adore “Salsa Verde.” Whenever the husband and I visit the little taco shop by our house (which is very, very frequently) we both make sure to load up on little containers of salsa verde to liven up our tacos.

Earlier in the summer we were in San Diego for the wedding of two of our good friends and we ate at a local Mexican restaurant for the rehearsal dinner. The salsa verde was delicious and inspired me to try something creative with a recipe of my own.

I thought that adding some kiwi fruit into the mix would be a grand idea. The salsa verde remains in the green color spectrum, while the sweet fruit complements the tangy tomatillos.

Salsa1

It’s really important to roast the tomatillos before adding them to the recipe. This brings out the robust and sweet flavor and cuts some of the tangy acidity found in raw tomatillos.

Simply husk, rinse, and quarter your tomatillos and place them in your oven to broil until roasted. Transfer to a food processor with peeled kiwi fruit, cilantro, onion, jalapeno, sugar, and lime juice then pulse until chopped but not liquefied. Season to taste with salt.

The easiest way to peel a kiwi is to begin by cutting off both ends with a sharp knife. Place one of the cut-sides down on a cutting board and use the knife to peel from top to bottom, working your way around the fruit.

Here’s the handy recipe:

Makes: 4 Servings

Ingredients:

  • 1 1/2 lb. tomatillos
  • 1 kiwi fruit, peeled
  • 1/2 c. white onion, roughly chopped
  • 1/2 c. cilantro leaves
  • 1 Tbsp. fresh lime juice
  • 1/4 tsp. sugar
  • 2 Jalapeño peppers stemmed, seeded and chopped
  • Salt to taste

Directions:

  1. Remove the husks from your tomatillos and rinse in cold water. Cut them into quarters and place on a greased baking sheet. Set your oven’s broiler to high and place the pan in the oven. Check every two or three minutes to turn the tomatillos and make sure they aren’t burning. Remove from oven when they have a nice brown color.
  2. Meanwhile, place the peeled kiwi, chopped onion, cilantro leaves, lime juice, sugar, and Jalapeño peppers in a food processor or blender.
  3. Add the roasted tomatillos to the food processor and pulse until all of the ingredients are combined but not entirely pureed. You want some little lumps in there.
  4. Taste and adjust seasoning with salt. Chill in fridge for 30 minutes before using. Try this as a dip with tortilla chips, or use it to top your favorite tacos, enchiladas, or tamales.

Dig in!

Nutrition (per serving):

77 calories, 2 g. fat, 2 g. protein, 15 g. carbs, 4 g. fiber. WW PointsPlus: 2

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6 responses »

  1. Pingback: Chipotle and Tomatillo Salsa | el chino latino cocina

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