Time: 25 min.

Tomatillo salsa (salsa verde) - detailed recipe.

Ingredients:

• 250 g (5-6 medium-sized pcs.) peeled and washed physalis
• Fresh hot green chilies, to taste (about 2 serrano peppers or 1 jalapeño), stem removed
• 5-6 sprigs fresh cilantro (without thick stems), coarsely chopped
• 0.25 cup finely chopped onion

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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ground cherries, chili pepper, onions, salsa sauce, cilantro

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Preparation:

Step 1
• Whether you choose the green, herbaceous freshness of a completely raw salsa or the buttery, savory, sweet-and-sour richness of a roasted version, tomatillos add a vibrant flavor. Fresh, spicy green chiles add a kick, creating a condiment most of us simply can't live without.
Step 2
• To make the raw salsa: Coarsely chop the tomatillos and chili. In a blender or food processor, combine the tomatillos, chili, cilantro, and 1/2 cup water. Blend until coarsely pureed, then transfer to a serving bowl. Rinse the onions under cold water, then shake off any excess moisture. Add to the salsa and toss to combine. Season with about 1/2 teaspoon of salt.
  Output: 250 ml.
  
  This one physalis salsa can be prepared in a slightly larger size.
  
  For the fried version: Preheat the oven grill.
  
  Grill the tomatillos and chilies on a 4-inch (10 cm) baking sheet under a very hot broiler until dark and spotted, about 5 minutes. Flip them over and grill the other side for another 4-5 minutes, or you'll have mottled, blistered tomatillos and chilies. In a blender or food processor, puree the tomatillos and chilies, along with any juices that have dripped onto the baking sheet. Add the cilantro and 1/2 cup water, blend until coarsely pureed, and transfer to a serving bowl. Rinse the onions under cold water, then shake off any excess moisture. Add to the salsa and toss. Season with about 1/2 teaspoon of salt.

Votes: 11

Author of the recipe - Rick Bayless (Chicago) is the owner of a Mexican-style diner and chef who cooks with organic ingredients from his own farm.