Salsa Violeta / Purple Tomatillo Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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This is a raw salsa. Yes a raw Purple salsa. Mexico meets Japan in this recipe. Shiso (also known as perilla), is a member of the mint family with broad jagged edged leaves. A touch of red wine can be used if you can't get the red shisho which adds a cool color to the salsa. Ingredients:
8 ounces purple tomatillos, husked |
1 large garlic clove, peeled and minced |
1 -2 serrano chili |
1/2 cup loosely packed roughly chopped cilantro |
1/4 cup red shiso, rough chopped |
sea salt |
Directions:
1. Thoroughly wash the bitter film off the tomatillos with warm almost hot water then quarter each of them.
2. Place all in a food processor and pulse till semi chunky.
3. Enjoy!
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