By Amy Bronee
Chips and dip are party classics, and fresh tomatillo salsa kicks things up a notch at the snack table. I like to make my tomatillo salsa verde with fresh mint leaves from the patch in my garden that returns faithfully along our backyard fence every year. Those tender mint leaves are so flavourful and so versatile, ending up in everything from salads to sauces and even meatballs in our kitchen— and also regularly make their way into our mojito cocktails. My kids like to munch on mint leaves straight from the plant while running through the sprinkler in the summer sunshine.
Tomatillos come wrapped in a husk, and although they look like green tomatoes they are more closely related to the cape gooseberry (also known as a ground cherry, Peruvian cherry and golden berry). One thing they do have in common with tomatoes is that they make fantastic salsa.
Fresh Tomatillo Mint Salsa, Courtesy of Amy Bronee, familyfeedbag.com, Victoria
Prep time: 5 minutes
Cook time: 5 minutes
Yield: 2 cups (500 mL)
1 lb (450 g) fresh tomatillos, husks removed, rinsed, and cut in quarters
15 fresh mint leaves
2 cloves garlic
2 tbsp (30 mL) lime juice
½ tsp (2 mL) salt
½ tsp (2 mL) ground cumin
Tortilla chips for scooping
1. In a food processor, combine quartered tomatillos, mint leaves, garlic, lime juice, salt and cumin. Pulse until finely chopped.
2. Serve with tortilla chips.
Note: If you don’t have a food processor, simply finely chop tomatillos and mint leaves, and mince garlic, before stirring ingredients together.
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Amy Bronee is the writer and photographer behind the award-winning home cooking blog FamilyFeedbag.com. Her bestselling cookbook The Canning Kitchen: 101 Simple Small Batch Recipes was published by Penguin Canada in June 2015. Amy’s favourite place in the world is her cozy family kitchen in Victoria, where she enjoys an island lifestyle with her husband and two young sons.