Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Tomatillo Celery Salsa

Recipe from: Gourmet, July 1998
Servings: makes about 3 cups.

We loved this refreshing condiment teamed with lean beef and with grilled shrimp.

Photographed at Gourmet's studios.
Above, clockwise from top: tomatillo Celery Salsa; Spicy Pineapple, Apricot,and Jícama Salsa; Watermelon, Cantaloupe, and Red Pepper Salsa.

1 pound fresh tomatillos
4 celery ribs
1 cup packed fresh cilantro sprigs
6 radishes
1 tablespoon fresh lemon juice

Remove husks from and rinse tomatillos under warm water to remove stickiness. Pat tomatillos dry and cut about three fourths into ¼-inch dice. In a blender or food processor purée remaining tomatillos until smooth. Cut celery into ¼-inch dice and finely chop cilantro. Slice radishes and cut into julienne strips. In a bowl toss together all ingredients and season with salt. Salsa may be made 1 hour ahead and chilled, covered.


Search for Recipes, Search using Google, or Return to Cookbook Index