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What is green salsa made of Salsa Verde is a delicious Mexican green salsa made with cilantro, chile peppers, onion, lime juice, and Tomatillo pronounced [toe-mah-TEE-yo]. Tomatillos are a staple in Mexican Cuisine, the fruit dates back to at least 800 B.C, where they were first cultivated by the Aztecs who domesticated the tomatillo. The Tomatillo is a green round and plump fruit covered with a husk. The name “tomatillo” comes from the Aztec word “miltomatl” which translates to “round and plump with paper.” This is the main reason the Tomatillo is sometimes called “husk tomato” making it the key ingredient in the famous Mexican salsa verde. Other names for Tomatillo include: tomate verde, tomate de fresadilla, tomate de cascara and miltomate in Spanish. Tomatillos have a slight tart, sweet flavor and dense juicy texture making them an excellent source of calcium, potassium and vitamins A and C.

Tomatillos are less juicy but much firmer than red tomatoes, covered with a husk that sometimes is torn or stuck to the flesh of the tomatillo, because its skin is waxy and sticky. You may notice that the tomatillos have a humid aroma, that’s usually moisture between the husk and the skin of the tomatillo that collected in their storage time and travels. Tomatillos have very unpredictable flavor and can either be sour, mild or sweet. When preparing a dish with tomatillos, if you feel they are too tart for you, simply add a little sugar to lessen the acidity and balance the taste. Tomatillos can be eaten raw or cooked, and they are mostly used on salsas, sauces for meats and stews like Pork in green sauce or chicharron en salsa verde (pork rinds in green sauce).

To make salsa verde make sure your tomatillos are green with green husks; a yellow tomatillo with a brown husk means is past its prime. The husks maintain the freshness of the tomatillo, they are inedible so make sure to remove and discard. Wash the tomatillos with water and soap to remove dirt and film left by the husk. The condition of the husk is very important for it helps when selecting tomatillos. If you notice that the husk is shriveled or dry the tomatillo is not in good condition. To choose the best tomatillos look for an intact, tight-fitting, light brown husk, then peel back the husk and make sure the tomatillo is free of blemishes and that it’s firm. wants to make your cooking time shorter and your cooking experience fun. Avoid peeling and washing, avoid all that hassle by opening a can of fresh whole tomatillos from Embasa and La Costena, 100% fresh, so you can make the most delicious green salsas, sauces for meats and stews. Make sure to try Embasa crushed tomatillos, ready to use on your next green enchiladas, just open the can and use! It’s that easy! Next time you make tacos for dinner, pour La Victoria Green Taco Sauce over them for a delicious savory and tangy flavor. La Victoria Green taco sauce is mild, made with chiles, tomatillos, onions and spices for authentic Mexican foods that are finger licking good!

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