Salsa verde!

Oh, how salsa verde brings out the love in me, when I taste it. I love the tangy, piquant, green, fresh taste. What a wonderful combination of the tomatillos (those small green husk-covered fruits that are also known as Mexican tomatoes), garlic, cilantro (oh, yeah!), jalapeño, lime juice and olive oil! Oh, yeah, oh yeah, oh yeah! And it’s so easy to make. So easy to fall in love with this. It’s so easy to get that lovey feeling.

The salsa verde is actually a part of one of my favorite meals — Bluefish fajitas — a recipe from Beyond Salmon. Very delicious! I’ll have to post the Bluefish fajitas recipe at a later time. Each time I make it, I’m too tired and hungry to take a photo of it.

I did manage to take a picture of my salsa verde, which was lots of fun to make. It made the Bluefish fajitas taste extra special. I love to take my bluefish-filled fajita and sop it up with the salsa verde (in addition to the guacamole and Greek yougurt).

Yeah, I’m so loving my salsa verde.

Happy Valentine’s Day, everyone!

Ed. Note: A few of you cannot find tomatillos and have asked whether there’s a substitute for it. After checking with Helen, the answer is not really. This is a recipe for tomatillo salsa. Without the tomatillos, it will be a different type of salsa. However, Helen mentions that you can use regular tomatoes. Finely chop the tomatoes, instead of pureeing them (as you would do for the tomatillos). Have fun!

Tomatillos
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Tomatillo Salsa Verde:
Beyond Salmon

8 medium tomatillos, with paper-like husks removed
1 garlic clove, minced
1/2 cup cilantro leaves
1/2 jalapeño, seeded and minced (use less if you prefer it less spicy)
1 Tbsp fresh lime juice
3 Tbsp olive oil
Salt and pepper to taste

Quarter tomatillos. In a bowl of a food processor, combine tomatillos, garlic, cilantro, jalapeño, and lime juice. Process until chopped into tiny pieces. With the food processor running, drizzle in the olive oil. Move to a bowl and season with salt and pepper.