I made this with mint rather than the usual coriander one finds in salsa because mint looked better at the store than coriander, but this will definitely stay in my repertoire to be made for all of the people I know who do not like coriander -- and there are many!
Make sure that you taste the jalapeno before adding it to the dish to ensure that your salsa is not too spicy. You can also make it the day before, which tones down the spice factor of the jalapeno considerably, but diminishes some of the vibrant green of this delightful condiment.
This salsa is delicious with the shrimp and yellow rice burritos for which it was created, but would also be good with any kind of plain grilled, poached or cold fish. It would add nice flavor to a pasta or potato salad as well. Leftovers could be mixed judiciously with sour cream and served as a dip with tortilla chips at aperitif hour.
Makes about 1 cup.
5 tomatillos
1/2 bunch of mint
2 jalapeno peppers (less if very spicy)
1 shallot
Juice from 3 limes
Salt
Squeeze the limes into a bowl. Add some salt and stir to dissolve the salt. Set aside.
Chop the first four ingredients finely and add to the bowl. Stir well to combine with the lime juice.
Let rest for 30 minutes, stirring from time to time before using.
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