Salsa Verde or Salsa Roja (Tomatillo or Green Tomato Salsa) My sister-in-law is from Mexico, she not only brings her wonderful positive personality to our family, but she also has a wonderful culture to share with us. Part of the culture she shares with us is her family’s wonderful recipes. Salsa Verde is a staple at many of her family meals and is added as a topping to eggs at breakfast, a sauce for chips at lunch, or a sauce for dinner. If you aren’t interested in trying this recipe, tomatillos may be added to your soups or salads for their tangy lemony flavor.
Recipe
1/4 white onion	6 or 7 tomatillos for Salsa Verde or 2 large paste tomatoes for Salsa Roja
1/2 cup fresh cilantro	1 clove of garlic
1 teaspoon salt	1 jalapeno
Remove the cellulose husks and wash the tomatillos. Be sure your tomatillos are firm. You'll notice they have a slightly sticky surface. This is normal. Put everything in the blender. Blend – but don’t blend until totally smooth - you want to have a good consistency yet you want everything mixed. Enjoy! NOTE: The highly nutritional aspects of tomatillos may surprise you. One medium raw tomatillo contains only 11 calories, yet it packs 91 mg. of potassium. That same little fruit contains 4 mg. of vitamin C, 2.4 mg of calcium, 2.38 mg. of folic acid, and 39 IU of vitamin A. Imagine the benefits if you include several in your recipe!!!!