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