Salsa Verde
Salsa Verde is an amazing Mexican condiment that goes well on everything from tacos and quesadillas to roasted pork and fish. It is made with tomatillos, a distant relative to the tomato, and a member of the nightshade family. Tomatillos resemble green tomatoes, and have a thin exterior husk like a gooseberry. This sauce is quite simple to make and can be customized to your personal preferences.
On a recent trip to Florida, Mary Jo and I ate at an amazing taco truck 3 days in a row…it was that good. On the first day the gentleman asked me if I wanted Mexican salsa or red salsa. I said Mexican, of course. It was truly delicious with a tangy-freshness. He shared with me the ingredients he used and said he always served the limes on the side, so as not to discolor the sauce. I usually make a Pico de Gallo to go with the Mexican dishes I prepare, but this was a game changer for me. I vowed to make it as soon as I got home.
I add onions and garlic to my recipe. Onions are traditionally used and garlic is optional. The tomatillos need to be cooked and there are a few ways to do that. My preference is to cook them under the broiler, browning them slightly, but they can be roasted, grilled, smoked or boiled also. A nice creamy variation can be made with the addition of an avocado to the recipe.
Salsa Verde
Course: SauceCuisine: MexicanDifficulty: Easy4
servings10
minutesIngredients
4 medium Tomatillos (200 gm)
1/2 medium red onion
2 large cloves garlic
1 large Jalapeño pepper (65 gm)
1/2 bunch fresh cilantro, washed
1/4 to 1/2 teaspoon Kosher salt
1/2 lime
Directions
- Preheat the broiler with the shelf about 6” from the heat element.
- Peel and wash the tomatillos. Slice them in half and place them on a foil-lined baking sheet.
- Slice the red onion and peel the garlic cloves. Place on the sheet with the tomatillos.
- Set the tray in the broiler for 5 minutes. You are looking for a little browning on the tomatillos.
- Remove the stem and coarsely chop the jalapeño. Coarsely chop the cilantro, with the stems, and add to the blender with the jalapeño.
- When the tomatillos have some color, remove them from the broiler and transfer to the blender along with the garlic and red onions. Blend until smooth.
- Season with salt to taste. Cool before serving. Add the lime juice just before service to maintain the nice bright green color.