Salsa verde is a Mexican salsa made with tomatillo or tomate verde, a green tomato. Salsa verde has a very unique taste. I have found green heritage tomatoes at Dig In in Buntsfield in the past but it has been a while since I last saw them in the UK. My brother lives in Paris and to our surprise we saw them in different shops when I visited last summer.
I was thrilled when I discovered heritage green tomatoes outside Mellis Cheese in Morningside. They are not cheap but their bittersweet taste is very similar to that of Mexican tomatillo and of course I had to buy some.
I just made the salsa verde which is very easy to make and i would like to share the recipe with you. (I am making breakfast with it, yep we Mexicans can eat chilly at 8am! I also cooked black beans yesterday so I will make enfrijoladas (fried tortillas soaked and filled with black beans). I love to be able to find black beans in Edinburgh, I honestly could not survive without beans. Apart from being a great source of iron they are de-li-cious and very easy to cook (ok easy but not that easy; I would compare them to sushi rice, there’s sushi rice and sushi rice… My auntie Mayo cooked the best beans in the world). Beans cook beautifully in iron cast Le Creuset pots or any other iron cast pots.
5 Green tomatoes
1 garlic clove
2 Green Chillies (you can add more I’m sure my mum would) or just 1
Salt to taste (I used sea salt from France, I love that greyish salt they sell)
Toast the tomatoes until they look charred. Toss them around so they get evenly charred. Toast the fillies too. Put them in a blender with the garlic clove and salt. That’s it. You can accompany eggs, beans, or practically anything you like. Enjoy this very unique sauce.