I’ve always been a fan of salsa verde – you know, that green, tangy, incredible salsa? But I don’t know that I could consider myself a true fan because, truthfully, I had no idea what went into it. I’ll be honest – I thought it was probably green tomatoes.
So it was a bit of an epiphany when I received a bunch of tomatillos in my CSA box and I thought, gee, those might make a nice salsa. A little bit of research, and I forehead-bopped. It’s not green tomatoes that make up salsa verde, sillyhead! It’s freakin’ tomatillos!
I also discovered pretty quickly that salsa verde is kind of more of a method than a recipe. And it is SO easy to make, guys! Seriously. So. Easy.
Here’s what you do: You throw the peeled tomatillos and a pepper or two of your choice on a cookie sheet and place them under the broiler until most of the sides are black.
Peel the skin off the pepper, then throw the whole lot in a food processor along with a clove of garlic and a pinch of salt.
Add to a bowl, stir in some chopped onion and maybe some lime juice or cilantro, and voila!
Salsa verde!
Wasn’t that easy?!
Please tell me I’m not the only dork in the world who didn’t know just how simple it was to make this delicious stuff – or what it was made of. Green tomatoes! Psh! (Oh hey, but look! Green tomato salsa verde! It actually does exist!)