Herbed Tomatillo and Grape Salsa

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Herbed Tomatillo and Grape Salsa

 

3/4 to 1 pound tomatillos

1 to 3 small green chiles, such as serrano or jalapeño, halved and seeded

1 garlic clove

1/4 teaspoon kosher salt

1/3 cup tightly packed cilantro leaves

1/4 cup lightly packed basil or mint leaves

1/2 cup stemmed seedless green grapes

1 tablespoon lime juice

 

Barely cover husked tomatillos with cold water; cook very gently until gender,

the time can range from 2 to 15 minutes, depending upon size and thickness.

Check often to prevent bursting. Cool in liquid.

In food processor container, combine 1 chile(or more to taste), garlic, salt,

and half each of the cilantro and basil(or mint). Whiz to mince.

Drain tomatillos if needed. Add to container, with grapes and 1 Tablespoon lime

juice. Whirl to a chunky puree. Taste for heat and tartness, adding lime and

minced chile to suit. Scoop into a bowl. Cover and chill at least 1 hour.

To serve, mince the remaining cilantro and basil(mint). Stir into the salsa.

Salt to taste.

 

 

 

 

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