- Food: Salsa Verde
- Writer: Nicolas Wilson
- Content-Type: Food Blog
I’ll never eat store-bought Salsa Verde again! This salsa verde is light, colorful, and not as salty as store-bought Salsa Verdes.
I have to remind myself from time to time that simplicity is preferable. This salsa was initially intended to be part of a seven-layer dip, but it completely outperformed the dip.
One segment was so much better on its own than the other six together. This salsa verde is delectable and refreshing.
Then I made it a few more times with the same ingredients, but it tasted slightly different each time. That’s exactly what occurs when you use natural ingredients in a simple recipe.
You can pick up each tomatillo, squeeze it to see if it’s ripe, and peel aside the husk to check for brilliant green skin, but you won’t know how flavorful it is until you try it.
Add eleven more tomatillos to the mix, along with a jalapeno that may or may not be extremely hot, as well as onion and cilantro of different freshness, and you’ll never make the same batch of salsa twice.
Your salsa will taste wonderful, fresh, and far superior to salty jarred salsa. I can assure you of that. The beauty of basic meals produced with fresh, natural ingredients is that they’re always delicious.
Don’t give it too much thought. Have faith in the recipe. Make changes to suit your preferences.
Notes on Salsa Verde
Tomatillos resemble miniature green tomatoes with husks, but they’re relatives, not tomatoes. Recently, I’ve had no trouble finding them in supermarket stores.
I attempted to make this salsa with raw tomatillos, but they were too sour. Roasting them brings out the best in them.
This roasted tomatillo salsa isn’t as roasted or smokey as others I’ve tried. When you roast your tomatillos yourself, you can also determine how toasted they are. With the times specified in the recipe below, I believe it worked out perfectly.
Salsa Verde’s Uses
Salsa verde goes well with almost anything that goes well with traditional tomato salsa. It’s especially delicious with sweet potatoes and eggs (see these burritos and this burrito bowl) (like chilaquiles Verdes, huevos rancheros, frittatas, and breakfast tacos).
I enjoy creamy avocado salsa verde, which you can prepare by combining chopped avocado with the other ingredients. I decided to split my salsa in half and blend one avocado into each half. Instructions are supplied below.
Serve it with tortilla chips and my favorite guacamole recipe for the best of both worlds!
|Time to Prepare: 10 minutes
Time to cook: 10 minutes
20-minute total time
Yield: 2 1/2 cups
This roasted salsa verde dish is incredibly simple to prepare. To make the finest salsa verde you’ve ever had, simply roast the tomatillos and pepper(s) and combine them with a few simple ingredients. About 2 1/2 cup of salsa is made from this recipe.
- 1 ½ pounds tomatillos (about 12 medium), husked and rinsed
- 1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on the heat of actual peppers used)
- ½ cup chopped white onion (about ½ medium onion)
- ¼ cup packed fresh cilantro leaves (more if you love cilantro)
- 2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste
- ½ to 1 teaspoon salt, to taste
- Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde
- With a rack, about 4 inches below the heat source, preheat the broiler. Place the tomatillos and jalapeno(s) on a rimmed baking sheet and broil for 5 minutes, or until browned in spots.
- Remove the baking sheet from the oven, carefully flip the tomatillos and pepper(s) with tongs, and broil for another 4 to 6 minutes, until splotchy-black and blistered.
- Meanwhile, combine the chopped onion, cilantro, 2 tablespoons lime juice, and 1/2 teaspoon salt in a food processor or blender. When the tomatillos are cool enough to handle, carefully transfer the hot tomatillos, pepper(s), and liquids to a food processor or blender.
- Pulse until the tomatillo is mostly smooth and no large chunks are left, scraping down the sides as needed. If desired, season with more lime juice and salt to taste.
- Due to the naturally occurring pectin in tomatillos, the salsa will be thinner at first but will thicken up after a few hours in the refrigerator. Allow the salsa to cool before mixing in 1 to 2 chopped avocados to form a creamy avocado salsa verde (the more avocado, the creamier it gets).
- STORAGE SUGGESTIONS: This salsa verde will keep for at least a week in the refrigerator, covered. It will keep for approximately 3 days if you added avocado—be sure to press plastic wrap on the top surface to prevent oxidation.
- CHANGE IT UP: Use red tomatoes instead of roasted tomatoes for a more classic salsa.