Go Green with this fun salsa

Fall 2008

Discover the magic of tomatillos in your Agua Verde green salsa

This is an article from WaveLength Magazine, available in print in North America and globally on the web.

To download a pdf copy of the magazine click here: > DOWNLOAD

By Hilary Masson

My annual migration down to the green waters of the Sea of Cortez has inspired a lot of paddle meal creations. I have been fortunate enough to both taste and watch the creation of many different meals. One thing I have learned is that no matter what the meal, a good salsa only makes it better.

The first of these two salsa recipes is the most unique and in my mind the tastiest. Agua Verde green salsa is as special and unique as its namesake in Baja Mexico. There is something special about the beautiful green waters of this small fishing town and I have enjoyed many memorable meals on its sandy shores.

Green tomatillos are the main ingredient in this salsa and give it its amazing color and flavor. Tomatillos are a baby green tomato with a leafy casing. When choosing your tomatillo, get the tiniest ones possible because they are the most flavorful.

I find green salsa goes well with anything; you can make it as mild or spicy as you like. The tart flavor of green tomatillos goes well with any dish, especially seafood. Tomatillos are quickly becoming one of my favorite ingredients, and something that I think many people may shy away from because they don’t know how to use them. For a twist on the standard huevos rancheros, try them sautéed with onion and peppers then add them to scrambled eggs. They also go well in pasta sauces and stir-fries.

Preparing tomatillos is easy. All that needs to be done is to peal the thin green leaves off the outside. Once pealed you will notice that they have an almost sticky feel to the inner skin. This is normal and becomes better after a good rinse. Now they are ready for use, either cut into chunks for a stir-fry or diced for a pasta sauce. A hand-cranked blender on the beach works well for use in a salsa.

It’s just that easy. I hope these become a memorable part of your next kayak adventure.

Agua Verde green salsa: as smooth as you like

Ingredients:

8-10 tomatillos
1 large roasted green bell pepper
1-4 jalapeno peppers (mild to fiery hot)
1 lime (or 2-3 key limes), squeezed
1 bunch of cilantro, chopped fine
1 clove of garlic, pressed or diced
Onion, ¼ cup diced
Salt to taste
1 tbsp white vinegar
White sugar to taste (optional)

Preparation:

Depending on how you like your salsa, chunky or smooth, you can use either a hand-cranked blender or mortar and pestle. I find the latter works best to achieve a smoother salsa while still keeping some texture. Peal and rinse your tomatillos. They are great raw, but can be roasted along with the other ingredients. Roasting the tomatillos, peppers, garlic, and onion gives this salsa a much better flavor. You can roast them on a barbecue, a campfire, a fry pan or even in the oven set on broil. You know they are ready when the outer skin turns light brown and small bubbles are visible. Once roasted, remove the seeds and cut into chunks. Depending on how spicy you like your salsa you may decide to leave or remove the seeds from the jalapeno peppers; leaving them in will make it much hotter.
Adding a little sugar to the salsa can enhance the salsa flavor. Some people also like to add white vinegar, but I usually prefer not to due to the tartness of the tomatillos. Combine all ingredients into your hand-cranked blender or mortar and pestle and have fun!

Play with mix for Salsa Fresca

This second recipe is a classic that no kayak trip, or meal at my house, would be complete without.

Ingredients:

6 large tomatoes, diced
1 small onion, diced
½ green bell pepper, diced
½ orange/yellow bell pepper, diced
5-10 tomatillos, diced
1-4 jalapeno peppers, chopped fine
1 lemon (or 2-3 key limes), squeezed
1 bunch of cilantro, chopped fine
Salt, to taste

Preparation:

You can really play with this salsa. Add any extra vegetables you have; grated carrot or diced cucumber go well. Also, try adding fruit like mango or pineapple for a more refreshing salsa. I prefer this salsa chunky, so cutting everything into uniform sized pieces works well, but it can also be done in a hand-cranked blender or mortar and pestle for a smoother texture.
Experiment, be creative and spice up the meals on your next kayak adventure. No matter what green salsa, it’s sure to please!