Making your own tomatillo salsa will blow open a world of possibilities in your kitchen. Dozens of popular Mexican dishes can be made with this tasty and versatile recipe base.

This recipe is by design imprecise. More precise versions are available, and in fact the recipes below can be made with the store bought version. But I like freedom to make recipes with a certain amount of freedom to vary the key ingredients to taste. If someone doesn't like garlic, onions, cilantro or a lot of hot peppers it is often good to play with the amounts of these items.

TOMATILLO SALSA

1 pound tomatillos
1 medium yellow onion
1 serrano pepper
1 can diced green chilles
3 cloves garlic
1 tsp salsa
1/2 teaspoon white pepper
1 teaspoon fresh cilantro
2 tablespoons oil

Saute chopped onion, diced chilles and cerano pepper and put aside.

In a sauce pan cover tomatillos (washed and hulled) with just enough water. Boil until they turn a pea green color and become slightly soft. Add tomatillos and water to a blender and puree. Add sauteed onions and garlic and peppers until ingredients are to desired tastes. Salt and pepper to taste.

RECIPES WITH TOMATILLO SALSA.

Of course the best way to eat tomatillo salsa is freshly made on its own with chips. But it can also substitute for enchilada sause, so just about everything that calls for enchilada sauce can be made with tomatillo salsa. These enchiladas would technically be called green enchiladas. It can also be mixed with taco meat to become chile verde for burritos and tacos.

But the most unique recipe made with tomatillo salsa is tortilla soup. This easy do-it-it yourself meal is perfect for parties as guests can assemble the ingredients according to how they like them.

TORTILLA SOUP (serves 6-8)

3 cups tomatillo salsa
3 cups chicken stock
1 cup cooked, chopped chicken

Toppings:

Shredded cheese
Sliced avocado
Tortilla chips
Fresh tomatoes
Chopped green onions
Sour cream

The assembly of the ingredients of this soup couldn't be easier or more straight forward. And in fact the ingredients don't even need to be precise, but the salsa and the chicken stock should be in one-to-one ratios. (A vegetarian version can be made with vegetarian stock and strips of fried tofu that is delicious). Amounts of all other ingredients are variable, and the toppings are added when the soup is served.

Learn more about this author, Carol H. Morgan.
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