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Table of contents
This salsa verde recipe is a must try! It’s definitely wonderful as a dip for tortilla chips or used in my Pork Chili Verde recipe. It’s great on eggs or as a topping to tacos, nachos, enchiladas or burritos.
Ay Caramba! I love salsa. Chips with salsa, meat braised in salsa, red salsa, corn salsa. I think you get the picture. If you feel the same way about salsa, then you will love this salsa Verde recipe. In English salsa Verde translates to green salsa and that’s because you make it with tomatillos (which can be green).
What is a tomatillo?
Tomatillos look like green tomatoes, and they belong to the nightshade family of vegetables. But technically they’re classified as fruit. They are also known as a husk tomato and the Mexican groundcherry. Tomatillos come in red, green and even purple shades. I find that they have a sweet and tart flavor to them that is quite lovely. When you bring them home from the store you will need to peel off the husk and then give them a good rinse. They have a sticky membrane that you will need to wash off before slicing.
Ingredients
- Tomatillos
- Poblano pepper
- Jalapeno pepper
- Red onion
- Cilantro
- Garlic
- Salt
- Cumin
Instructions for salsa verde
La salsa verde recipe starts off by broiling the vegetables. Broiling the tomatillos, garlic, poblano and jalapeno intensifies the flavor and makes peeling the tough outer skin on the peppers easier. Most broilers heat differently, and mine runs on the hotter side. With my oven I need to lower the rack and watch my food very closely. The vegetables only took 5 minutes in my broiler. I have, unfortunately, burned many dishes with my super-hot broiler. Here’s a fun tip, don’t use parchment paper if you turn on the broiler, it will catch fire. Common sense, yes; have I done it, yes.
After you get a nice brown/charred look to your veggies, pull them out and place the peppers in a plastic bag or bowl with a lid on it. Allow the peppers to steam for about 10 minutes and then scrape the skin off with a paper towel. Toss them in the blender or food processor, along with the garlic, tomatillos, cilantro and onion. Be careful when blending hot food, it can splatter. I usually make sure the vegetables have cooled off a bit before I turn that blender on. Once you have a nice salsa consistency you can add the salt and cumin. You can make this salsa verde chunky or smooth, you’re the boss of it!
You will try to find other foods to put this on, trust me. This is a main ingredient in my Pork Chili Verde.
Enjoy, Loves.
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SALSA VERDE
Ingredients
- 1 lb tomatillos
- 1 poblano large
- 1 jalapeno large
- 1/4 red onion large
- 1/2 bunch cilantro rinsed
- 3 clove garlic
- 1 tsp salt
- 1 tsp cumin
Instructions
- Peel outer skin off of tomatillos and rince sticky outer coating off and dry with cloth. Clean poblano and jalapeno peppers with veggie wash and then dry.1 lb tomatillos, 1 poblano, 1 jalapeno
- Cut tomatillos and peppers in half and place on ungreased cookie sheet skin side up. Place oven rack 6 inches from top and put veggies under broiler and watch carefully. Remove from broiler once the skin blisters and gets brown. Using tongs, put roasted peppers in a plastic bag or a bowl with a lid on it to steam them for, at least, 10 minutes.1 lb tomatillos, 1 jalapeno, 1 poblano
- Remove peppers from bag and peel outer skin off. You can use a paper towel to remove charred skin. Place in blender.1 poblano, 1 jalapeno
- Peel onion and cut into quarters. Place 1/4 of onion into blender.Peel garlic and place in blender along with cilantro and tomatillos1/4 red onion, 3 clove garlic, 1/2 bunch cilantro
- Blend until desired consistency. Add salt and cumin to taste1 tsp salt, 1 tsp cumin
Notes
