Salsa verde is made from the green tomatillo
berry, which is not a tomato. Photo by
Hannah Kaminsky | THE NIBBLE.

We’re a nation of salsa lovers; but much of that is salsa roja, red salsa.

In Mexico, the land from which we obtained our love of salsa, it’s the opposite. Only the northern states of Mexico, closest to the U.S. border, have red salsa as their tradition.

Green salsa is based on the tomatillo, which is a distant relative of the tomato (the difference between tomatoes and tomatillos).

We’ve had salsa verde from jars, but only recently experienced the joys of fresh salsa verde, from Chef Gerard & Chuck’s. It made us ask, why isn’t there more fresh salsa verde on the market?

Of course, that’s the very question that got Chef Gerard into the business!

May is National Salsa Month. Most people think of salsa as red; but how about green salsa?

Some people think, logically, that salsa verde—green salsa—is made with green tomatoes (photo #1).

Actually, it’s made with tomatillos toe-mah-TEE-yoes, a distant cousin of the tomato, a green berry the size of a small cherry tomato. It grows covered in a papery husk (photo #3), like the cape gooseberry (a.k.a. ground cherry).

A tomatillo does look a bit like a little green tomato, but the comparison ends there. The tomatillo is naturally tart, compared with the sweetness of a tomato.

Both plants developed in Mexico, but they are not close cousins. Both are in the Nightshade family*, It’s not in the same genus as tomatoes, though both are in the nightshade family (along with eggplants and peppers).

> HERE’S THE SCOOP ON TOMATILLOS

> HERE’S THE DIFFERENCE BETWEEN TOMATOES & TOMATILLOS
 
 
RECIPE: SALSA VERDE

Spanish for “green sauce,” salsa verde is made from a base of tomatillos, seasoned with chiles, cilantro and spices.

A salsa verde can be fresh or cooked. It is typically much thinner than a tomato-based salsa roja, and often used as a sauce instead of a dip.
 
Ingredients

 
Preparation

1. REMOVE the husks from the tomatillos. Rinse well and pat dry.

2. BOIL the tomatillos. Place the tomatillos in a saucepan and cover with water. Bring to a boil and simmer for 5 minutes. Remove the tomatillos with a slotted spoon and pulse in a blender with the other ingredients.

3. SEASON to taste with salt. Chill in the fridge to let the flavors meld.

4. SERVE as a dip with chips, or as a sauce for chicken, fish (photo #2), lamb, pork and vegetables (photo #3).

 
 
MORE TOMATILLO RECIPES

[1] Ready to make salsa verde (photo © Empellon Taqueria)?

[2] Baked trout with salsa verde. Here’s the recipe (photos #2 and #3 © Good Eggs).

[3] Drizzle salsa verde over roasted vegetables, or give everyone a ramekin of the sauce for dipping.

*While both are members of the Nightshade family, Solanaceae, they have a different genus: Physalis for tomatillos (P. philadelphica) and Solanum for tomatoes (S. lycopersicum).

We’re halfway through January. How’s the New Year’s resolution to “eat healthier” working for you?

We’re here to help with another way to make easy, healthy recipes for dinner. This tip turns plain grilled, poached or roasted proteins into glamour dishes. (See Part 1 and Part 2.)

The photo shows pan-sauteed catfish, but you can use this concept for any fish or seafood, meat, chicken or other protein. The key is to select interesting greens for your salad topper, and to be sure everything is small or delicate—a light layer instead of an avalanche.

Garnish your protein with your salad. Photo
courtesy Whole Foods Market. Get the recipe.

 
Bon appétit et salud!

Chicken Lo Mein from Schwan’s is a delicious
dish. Photo courtesy Schwan’s.

The line, available exclusively through Schwan’s Home Delivery, allows you to enjoy traditionally-inspired Asian cuisine for less than you might spend on a meal out. The new meals include:

• Cantonese Steamed Cod with Ginger and Soy
• Chicken Lo Mein (in photo at left)
• Drunken Noodles
• Salmon Teriyaki
• Thai Chicken Coconut Soup

• Learn more about Schwan’s by visiting Schwans.com.
• To Enter This Gourmet Giveaway: Go to the box at the bottom of our International Foods Page and click to enter your email address for the prize drawing. This contest closes on Monday, January 24th at noon, Eastern Time. Good luck!

You may be familiar with Blue Diamond nuts, produced by a California co-op of 3,200 growers. Their almonds have been sold since 1910—one hundred years of health almonds.

In addition to almond butter and Almond Breeze almond milk, the company makes nut thins that are well worth a try (unless you avoid potentially addictive healthy snacks).

The snack cracker line comprises seven flavors of all-natural, crunchy, baked nut crackers that are wheat-free and gluten-free (and certified kosher by OU). We haven’t tried all six because we’re addicted to the Barbeque, but they include Almond, Almond Cheddar Cheese, Country Ranch, Hazelnut, Pecan and Sea Salt.

Loaded with healthy nuts (see the health benefits of nuts), the crackers have 2g of protein per serving, no cholesterol or sugar and are low in sodium.

We’re as happy as squirrels.

Nut thins are a great crunch—and they’re
gluten-free and kosher. Photo by
Katharine Pollak | THE NIBBLE