This zesty salsa gets its flavor and green hue from tomatillos. Tomatillos have a tart, citrus-like flavor that works as a zingy accompaniment to fish (see Halibut Enchiladas with Salsa Verde, page 86). When choosing tomatillos, smaller is better. The smaller ones have a sweeter taste. Tomatillos should be green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They are covered by a papery husk that may range from the pale green to a light brown. The husks are inedible and should be removed before use.

　　

Ingredients

makes 2 cups

　　8 tomatillos, husked and washed (see Note)

　　1 medium onion, roughly chopped

　　1 jalapeño pepper, cored, seeds removed, and chopped

　　3 garlic cloves, roughly chopped

　　1/2 cup chopped fresh cilantro

　　1 1/2 tablespoons fresh lime juice

　　Salt and freshly ground black pepper

　　

Step 1

Into a pot of boiling water put the tomatillos, onion, jalapeño, and garlic, and cook for about 8 minutes. Strain the vegetables from the pot and reserve the cooking liquid.

　　

Step 2

Put the vegetables and cilantro in a blender or food processor and pulse. Add the reserved cooking liquid 1/2 cup at a time and process to the consistency of a pourable puree.

　　

Step 3

Transfer to a large bowl, add the lime juice, and season with salt and pepper to taste.

　　

Step 4

The sauce can be stored in an airtight container in the refrigerator for up to two weeks.

　　

note

Step 5

If you can’t find fresh tomatillos in your local supermarket, you can use a 28-ounce can of tomatillos. The flavor of the canned isn’t as bright as the fresh, but it’s not too shabby in a pinch!

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.