How to Make Salsa Verde
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!
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!)
How to Make Salsa Verde
This is just one recipe for salsa verde – but it’s highly versatile and, I think, more of a method than a recipe. It’s so fast and easy to make – play around and make it your own.
- 1 pound tomatillos, husks removed and rinsed
- 1 – 2 peppers of your choosing (poblano, anaheim, jalapeno – whichever you like)
- 1 medium clove garlic, peeled
- 1/2 cup chopped sweet onion (about 1/2 small onion)
- Kosher salt to taste
- Optional: fresh lime juice, fresh chopped cilantro, chopped cucumber (I love this addition), a good pinch of cumin
- Can also add fresh cilantro if desired
- Place tomatillos and peppers on a baking sheet and broil on high, turning occasionally, until charred black on most sides, about 5 – 7 minutes. Remove from heat and as soon as the peppers are cool to the touch, peel the pepper and remove the stem. You may also want to remove some of the seeds depending on your pepper and the level of heat you prefer.
- Scrape roasted tomatillos, peeled peppers, and any flavorful juices into a food processor. Add garlic. Whir until pureed.
- Pour into a medium bowl and stir on the onion and any other optional additions. Add a pinch of salt and taste; add more salt if desired.
- Keeps refrigerated in an airtight container for 3-4 days.
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