Naturally tart gooseberries pair with roasted tomatillos bursting with a unique, sweet-sour flavor. Wonderful on tacos, fish, chicken or your favorite chips. You’ll love this flavor combination! Take advantage of the gooseberry season – now available at Farmer’s Markets and better grocery stores.
About Gooseberries:
- Gooseberries have a pleasant sweet-tart zing! They have a rich source of Vitamin C
- Their flavor ranges from quite sour to relatively sweet, a little bit like slightly underripe grapes
- Riper gooseberries are red-purple in color, while younger berries are green
- Less ripe berries are sourer, while riper berries are sweeter
- The texture of gooseberries resembles a cherry tomato
- The seeds of a gooseberry are a bit more noticeable than a tomato, and add a little crunch
- Gooseberries are delicious when paired with other foods— many use them as you would tart rhubarb
- Can be used in recipes like pies, jam, syrups, cocktails, juices, syrups and smoothies
Tomatillos are green with a papery husk that is removed before using. Tomatillos are not the same as green tomatoes.
Tomatillos contain unique antioxidant phytochemicals and have plenty of Vitamin C.
They are fruit (technically, a berry) and part to the nightshade family, along with tomatoes, potatoes, and peppers.
Did you know?
Tomatillos – the Mexican plant is closely related to the cape gooseberry?
The word “tomatillo” (“little tomato” in Spanish) comes from the Nahuatl word tomatl, but in present-day Mexico tomatillos are locally known as “tomates verdes” (“green tomatoes”.)
American gooseberries are native to northeastern and north-central United States and the adjacent regions of Canada.
The gooseberry is indigenous to many parts of Europe and western Asia, growing naturally in the lower country, from France eastward, well into the Himalayas and peninsular India.
Making the Salsa:
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Raw, cleaned and stemmed gooseberries are simply chopped in a food processor (I use my 4 cup one,) set them aside
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Tomatillos are “quick-broiled” until the tops are golden and the bottoms still retain some vibrant green color
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The tomatillos and remaining ingredients (softened garlic, jalapeño, sweet onion, parsley and EVOO) are chopped in the food processor until pureed, yet a little chunky
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Lastly fold in the wonderful chopped gooseberries! (I do lot add lime juice… my gooseberries were tart enough)
Karen’s Gooseberry & Tomato Salsa IS a variation on Salsa Verde:
A savory, vibrant, fresh green sauce that gets its color and slight tanginess from its main ingredients; gooseberries and tomatillos.
Enjoy salsa verde as a simple appetizer with tortilla chips, added to soup, atop tacos, in cozy casseroles, and enchiladas.
Gooseberries are typically ready for picking in the summer, usually from June to July, depending on the variety and your location.
Enjoy this wonderful summer salsa!
Karen
More SALSA RECIPES I Love:
Karen’s Fresh Caramelized Corn and Tomato Salsa
Karen’s Corn Salsa
Grilled Pineapple Salsa a la Plancha
Roasted Pepper Salsa
Karens’ Salsa Verde
Available Now ~ Check out my Farmers’ Market Jute Bag! It is designed by me with a zesty-flair and Fair Trade.
IT’S FARMERS’ MARKET SEASON!
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Karen's Gooseberry & Tomatillo Salsa
Naturally tart gooseberries pair with roasted tomatillos bursting with a unique, sweet-sour flavor. Wonderful on tacos, fish, chicken or your favorite chips. Your NEW Salsa Verde!
Ingredients
- 1 cup green gooseberries
- 5 medium garlic cloves, peeled
- 1 tablespoons extra virgin olive oil
- 12 medium tomatillos, husked and washed well
- 1 teaspoon jalapeño, minced
- 2 tablespoons vadalia onion (sweet onion) , peeled, coarsely chopped
- 1/4 cup parsley, cleaned, dried; coarsely chopped (or cilantro)
- 1/4 teaspoon sea salt , or to taste
Instructions
- Cut off the hard tail on gooseberries, give a good rinse and dry. Add to a food processor, I use a 4 cup one and chop until they are 1/4" pieces, set aside. Can also chop them.
Make Softened Garlic:
- Cook the garlic cloves to soften them (they will be milder in flavor) in a small skillet (mine is 4" wide) and just cover with olive oil. Bring to a simmer and cook at the lowest heat until softened but not colored, about 5 minutes. Remove garlic from oil (will use 1 T. oil in the salsa.) (Can use raw garlic too; I like the milder flavor.)
Roast Tomatillos:
- Add tomatillos to a roasting tray, rub in 1 teaspoon of EVOO. Broil 4 inches from the heat source until the tops have colored, but the undersides are still a vibrant green, 6 - 8 minutes.
- Cool slightly and add the tomatillos to a food processor with the softened garlic, jalapeño, sweet onions, parsley, sea salt and ONE tablespoon of EVOO (leftover from garlic.) Save extra oil for another use. Pulse until well mixed and leave a little chunky.
- Remove to a bowl, fold in gooseberries. Taste for seasonings. Store in a clean glass container with a good seal in the refrigerator.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 15kcalCarbohydrates: 2gProtein: 0.3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 25mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 92IUVitamin C: 5mgCalcium: 5mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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