Salsa de Tomatillo – Greater Govanhill Area

By Dr. Melissa Espinoza | Photo by Steve Huang – NC – ND 2.0

My migration story spans generations. Both of my parents were born in Mexico, while I was born and raised in the USA. I was fortunate to grow up in a community enriched by South and Central American diasporas. For those of us who do not live in our ancestral homeland, creating and connecting to our cultural identity is often a conscious act of survival and resilience. But connecting with our heritage is also about joy, preserving generational knowledge, and finding meaning and community. We connect with our roots through language, dance, music, clothing, jewelry, storytelling, cultivation and food.

For me, food is my favorite way to connect with my family, my home, my heritage and my ancestors. Through food we learn about cultures and their historical relationship to the land. Mexican cuisine is rich in history and flavors. It is an integral part of many communities in the United States and is also growing in popularity internationally. More and more taco, birria and burrito restaurants are opening across Glasgow.

The growing popularity of Mexican dishes is no coincidence. In 2010, UNESCO recognized Mexican cuisine as an intangible cultural heritage of humanity. Mexican food is diverse, unique, and a reflection of the country before colonialism and its post-colonization adaptations. It is a fusion of indigenous brilliance in cultivation and flavor with Spanish cuisine. UNESCO recognition is a reminder of the historical and cultural importance of Mexican cuisine and the need to preserve its traditional ingredients and methods.

I don’t think the average person takes into account the great diversity of Mexico’s land, peoples and cuisine. Different dishes are prepared differently in Mexico depending on the state. There’s a menu that goes beyond tacos, burritos and birria and I hope Govanhill gets to try it. A menu that reflects some of the world’s first domesticated crops, such as the tomatillo (Mexican peel tomato). The word “Tomatillo” itself, like many Mexican ingredients, takes its name from an indigenous language: tomatillo (tomatl) means small tomato in Nahuatl (an Uto-Aztec language still spoken by a million people).

My mother makes salsa like her mother used to. Salsas can be used to marinate your meat, as a soup base, as a topping, or as a side dip. When she roasts red, dried peppers on the stove for her salsa, it may feel like pureeing them, but honestly, it’s worth it. I decided to share her Salsa de Tomatillo (green salsa – no red peppers here) recipe. You can get canned tomatoes from Shawland Continental, Lupe Pintos or, if you time it right, Bowling Green Together in Pollokshields, who grow some in their garden. Fresh is best!

Ingredients:

• 6-8 tomatoes

• 3 cloves of garlic

• 2 jalapeño peppers (or medium serranos), stemmed and seeded

• ½ cup white onion, diced

• ¼ cup fresh coriander leaves and tender stems, roughly chopped

• ½ teaspoon salt

• 1 tablespoon water

• Pinch of sugar

• ½ lime

Instructions:

1. Prepare the tomatillos: If using canned, drain them (then skip to step 2). If they are fresh, peel them and wash them.

2. Roast the vegetables: You can do this in a roasting pan in the oven (180°C), over the stove or in an air fryer. Roast tomatillos, garlic, jalapeño, and onions together (about 15 minutes) until skin is charred and soft.

3. Blend ingredients: Combine tomatillos, garlic, jalapeño, onion, cilantro, salt and water in a blender or food processor. Stir everything until smooth. If you prefer a chunkier consistency, blend the ingredients until desired consistency.

4. Adjust Seasonings: Taste the salsa and adjust seasonings as needed. You can add other ingredients as desired.

Tips: