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First of all my hearty thanks to everyone who wished /Blessed my son on his Birthday.  We had wonderful day !!!  Ok coming to the post I am posting " Culantro Tomatillo Salsa Verde "  Freshness of herb, spiciness and tanginess sure this would be a perfect dip for all kinds of chips, topping for tostadas, Enchilada etc.  Tomatillo verde is one of the dip we like so much.  So I combined this Culantro with tomatillo verde which tasted so fresh and awesome.  But before using this for making Salsa Verde I was using culantro for making chutney which is so yummy and we love it.  I will post that soon. Culantro and cilantro are different.  Here is the brief about culantro and Tomatillo.  Hope you all enjoy reading and offcourse my virtual treat :)

Brief about Culantro :

The appearance of culantro and cilantro are different but the leaf aromas are similar, although culantro is more pungent. Because of this aroma similarity the leaves are used interchangeably in many food preparations and is the major reason for the misnaming of one herb for the other.In Latin America, culantro is mostly associated with the cooking style of Puerto Rico, where recipes common to all Latin countries are enhanced with culantro. The most popular and ubiquitous example is salsa, a spicy sauce prepared from tomatoes, garlic, onion, lemon juice, with liberal amounts of chiles. These constituents are fried and simmered together, mixed to a smooth paste and spiced with fresh herbs including culantro. 

Salsa is usually consumed with tortilla chips as an appetizer. Equally popular is sofrito or recaito, the name given to the mixture of seasonings containing culantro and widely used in rice, stews, and soups.  Culantro is reported to be rich in calcium, iron, carotene, and riboflavin. The plant is used in traditional medicines for fevers and chills, vomiting, diarrhea, and in Jamaica for colds and convulsions in children . The leaves and roots are boiled and the water drunk for pneumonia, flu, diabetes, constipation, and malaria fever. The root can be eaten raw for scorpion stings and in India the root is reportedly used to alleviate stomach pains. The leaves themselves can be eaten in the form of a chutney as an appetite stimulant.

Brief about Tomatillo :

The tomatillo is a plant of the tomato family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine.
In many areas of Mexico the domesticated tomatillo is called tomate and the wild version called miltomate and what we know as tomato is called jitomate.

The tomatillo fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit.

Ingredients :

Tomatillo - 6 to 7 (Remove the husk and wash thoroughly)
Culantro - 15 sprigs
Cilantro - 1 handful
Garlic - 2 pod
Onion - 1 1/2 tbsp
Jalapeno - 2 ( But if you want less spicy then reduce to 1 or 1 1/2)
Salt - as needed
Sugar - 1/2 tbsp (this is to balance the tanginess of the tomatillo, u can also reduce this if u want)

Method :

1.  Quarter the tomatillo and broil it in the oven till the skin is lightly browned and tomatillo is soft. ( it just takes around 15 to 20 minutes)
2. Cool it.
3. Now blend other ingredients to coarse paste.
4. To that add the cooled tomatillo and use pulser to blend to coarse and chunky paste.  Add water if necessary.
5.  Check for salt.  And transfer it in the airtight container.
6.  You can keep this in fridge for upto 10 days.

Dip for chip is ready !!! Enjoy the freshness !!!

Unknown  – (January 18, 2011 at 10:02 AM)  

Never heard of Culantro before....looks good ...I love salsa verde....lovely presentation! looks beautiful!

Unknown  – (January 18, 2011 at 10:04 AM)  

hey u know what..that leaf looks like 'bandhaniya'(local name) a leaf we used for substitute when we lived in Trinidad, West Indies...

Umm Mymoonah  – (January 18, 2011 at 10:11 AM)  

Looks very fresh, those tomatillos looks different

KrithisKitchen  – (January 18, 2011 at 10:15 AM)  

Wow... beautiful clicks... Nice recipe for salsa with tomatillo..

Unknown  – (January 18, 2011 at 10:17 AM)  

It really took me sometime to read the title :) but clicks are so nice

Satya  – (January 18, 2011 at 10:44 AM)  

Simpy fabulous clicks and the salsa looks so tasty..

Super Yummy Recipes

divya  – (January 18, 2011 at 11:03 AM)  

Wow... beautiful clicks... Nice recipe for salsa with tomatillo..

Cilantro  – (January 18, 2011 at 11:48 AM)  

I first thought it was spelling mistake...good to know about Culantro, I have never heard about them. Lovely clicks.

Pushpa  – (January 18, 2011 at 12:03 PM)  

Looks refreshing and delectable.

Unknown  – (January 18, 2011 at 1:10 PM)  

ohhh this is completely new and refreshing recipe to know...very nice to know about so many new thing today here :)

Sayantani Mahapatra Mudi  – (January 18, 2011 at 1:26 PM)  

thanks for this informative post with pictures. learnt about two new veggies and one very refreshing recipe from you today.

Rosa's Yummy Yums  – (January 18, 2011 at 1:34 PM)  

Oh, what a gorgeous salsa! I love Latino food.



swapna  – (January 18, 2011 at 2:05 PM)  

Looks new to and the dish!!
Salsa is yummy and lovely!!

Panchpakwan  – (January 18, 2011 at 2:29 PM)  

Salsa looks colorful and delicious..

Unknown  – (January 18, 2011 at 2:30 PM)  

awsome clicks and wonderful explanation...loving it

Satrupa  – (January 18, 2011 at 3:27 PM)  

I am tired of saying the same thing again and again ...... your presentation is awesome :) The clicks tell all the story .... The intro to Culantro is a good one !


JishasKitchen  – (January 18, 2011 at 4:18 PM)  

looks perfect and very very tempting..and nice photography too..

Raks  – (January 18, 2011 at 7:05 PM)  

Yummy snack! Lovely picture that tempts me in this early morning :)

Love2cook Malaysia  – (January 18, 2011 at 7:19 PM)  

Lovely treat, lovely photographs...everything looks lovely here!!! Oooo la la!!! :D

Bergamot  – (January 18, 2011 at 7:46 PM)  

looks wonderful, well written post.

Prema  – (January 18, 2011 at 8:32 PM)  

Delicious tempting!

Hamaree Rasoi  – (January 18, 2011 at 9:53 PM)  

Wonderful Recipe. Salsa's pics look great.


Pia  – (January 18, 2011 at 11:03 PM)  

salsa looking really healthy and inviting. Nice Clicks

Cook Healthy

Jeyashris Kitchen  – (January 18, 2011 at 11:38 PM)  

the dish looks very yum and ur clicks makes them extremely good.

Rekha shoban  – (January 18, 2011 at 11:39 PM)  

wow!!!colourful salsa!!beautiful pic pavithra!

Tahemeem  – (January 18, 2011 at 11:54 PM)  

Never heard of culantro.. but tomatillos are my favorite :) love the combination and the cute tortillas :)
excellent clicks :)

Aruna Manikandan  – (January 19, 2011 at 12:12 AM)  

looks lovely znd healthy dear....

chef and her kitchen  – (January 19, 2011 at 2:40 AM)  

Lovely salsa...gr8 dip...never saw that herb...loved that flat plate in which u served it...looks gr8

Priya Suresh  – (January 19, 2011 at 3:28 AM)  

I saw those culantro leaves here,but never tried anything with them, salsa looks absolutely inviting...Beautiful clicks Pavi..

Rachana  – (January 19, 2011 at 3:46 AM)  

Salsa looks yumm and absolutely gorgeous pics.

Taste Melanger  – (January 19, 2011 at 6:12 AM)  

Your pics are so refreshing. Plz. share some notes and tips on food photography for new bloggers like us.

El  – (January 19, 2011 at 7:31 AM)  

Mmmmmm!.. Looks very delicious!
Great blog :)

Suji  – (January 19, 2011 at 8:59 AM)  

Mindblowing photographs...Lovely chips and salsa..

Nithya  – (January 19, 2011 at 11:45 AM)  

Looks interesting but totally new to me :) wish I could taste them :)

GEETHA ACHAL  – (January 19, 2011 at 2:03 PM)  

Its looks so yummy .... Nice presentation...

Anu Nandu  – (January 19, 2011 at 4:38 PM)  

This salsa looks totally enticing! Your love and patience for food and photography is awesome. I'm thankful for knowing you!

ManPreet Kaur  – (January 20, 2011 at 5:24 AM)  

nice blog dear... all dish r good

Keep Visiting My Blog Thanx...
Lyrics Mantra
Music Bol

Pari Vasisht  – (January 20, 2011 at 6:50 AM)  

Lovely clicks and finally I managed to open the link. Very informative post indeed.


aipi  – (January 20, 2011 at 12:52 PM)  

Looks so very delicious n refreshing!!

US Masala

Rachu  – (January 20, 2011 at 3:49 PM)  

wow... i always wanted to try it with tomatilo...
great recipe and amazing pictures..

Reeni  – (January 20, 2011 at 8:22 PM)  

What a vibrant and delicious salsa verde! I love tomatillos and always thought culantro was the same as cilantro! I will have to look for the first - curious as to the difference.

ManPreet Kaur  – (January 21, 2011 at 1:51 AM)  

awsam dish dear..... bouth he aacha blog hai aapka

Keep Visiting Dear Friends....Thanx
Lyrics Mantra
Music Bol

Namitha  – (January 21, 2011 at 11:37 AM) to get hold of some culantro now ;-)Loved the small cute jar too :-)

Plateful  – (January 22, 2011 at 4:30 AM)  

Hey Pavithra. Wow, you have an amazing collection of international recipes! And you photographs are definitely a visual treat - keep going!!

Soma  – (January 23, 2011 at 5:37 PM)  

What a vibrant and flavorful condiment and a very unique one too! Love your photographs.

Lindsay  – (January 23, 2011 at 7:07 PM)  

What a beautiful looking dish. The colours just pop right off the page (or screen!). Enjoy!

M D  – (January 24, 2011 at 2:34 AM)  

Yum yum yum I must say! Looks delish!

Shanthi Krishnakumar  – (January 24, 2011 at 2:51 AM)  

Looks wonderful and sure would have tasted good too

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