Salsa may be a summer food, but around here it’s a staple. We pour it over burritos at least once a week and munch on chips and salsa for Shabbos lunch. But in the winter, tomatoes are usually mealy and flavorless–the same only in name to the ripe summer fruit. My solution? Tomatillos. This salsa verde is simple and delicious, and the tomatillos always taste great. For a really authentic treat, try the homemade chips below.

4 large or 6 small tomatillos
3 scallions
1 clove of garlic
1/2 a seeded jalapeno pepper
1/2 salt
juice of one lime
1/4 cup cilantro
1T olive oil

Peel the tomatillos and rinse the sticky exterior. Combine all the ingredients in the food processor.

Mexican corn tortillas
Olive oil
Kosher salt

Cut the desired number of tortilla in triangles or strips. Add tortillas, olive oil and lime to a plastic zip lock bag and shake until fully covered. Spread the tortillas on a baking sheet and sprinkle with salt. Bake at 350 for 6-7 minutes.

2 thoughts on “Salsa verde in the winter

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