This green and white beauty is crunchy, juicy, tart, sweet and spicy. It’s great with barbecued chicken- such a refreshing side in the heat of summer! While you can serve it as a condiment, I like to serve generous portions; so it becomes part salad.
Can you get tomatillos at your local farmer’s market? They’re becoming more common, growing well in a variety of hot summer climates. Tomatillos are too often relegated to the world of cooked salsas. Yet, they are fresh, bold and worthy in their raw right. Taste-wise, they are a cross between lemons and tomatoes, yet a bit crunchy~ a very exciting food to eat raw!
You perhaps know about jicama. They are hard to find organic; but their tough husk protects us from pesticides and they certainly get peeled. The inside flesh is starchy, juicy, and sweet. Slices of jicama are good for snacking and dipping. They’re a great base for this salsa, uniting all of the ingredients visually as well as texture and flavor-wise.
I also love the green onions, chives and the scant jalapeno in this salsa. It’s lively but won’t knock you out with its spiciness. My kids like it.
Cheers, enjoy this unique and cohesive combination- and how pretty it is to plate!
HOW TO BEST ROAST CHICKEN (to serve with your salsa!)
I enjoy serving this salsa, as you see in the photo, with roasted chicken. So as a side perk, here’s my best tip for perfectly roasted chicken: the temperature~ 375 degrees Fahrenheit is the magic number. Whether you’re roasting a whole chicken or individual dark meat pieces, simply rub the chicken with your favorite fat (avocado oil, ghee or rendered melted animal fat). Sea salt and grind fresh pepper on it/the pieces. Set the chicken on a cookie sheet with sides, or into a large cast iron skillet. Bake until a knife inserted into the bone (of a thigh, if roasting a whole chicken) produces clear juices. This is an easy formula and produces moist perfect meat and skin.