Salsa Verde
I’ve always like the sharper taste of green salsa and always wanted to make some. I’ve read that green salsa is more popular in Mexico than red salsa.
I grew tomatillos in the garden this year, and got enough to make about 6 pints, but in the future I think I’ll just buy them at the store – I hate to give in, but I found the plants took over half of the garden, but the ripe tomatillos were small (probably due to living this far north) and most of them didn’t even ripen or fill properly.
This was based on recipes from ArnieTex, Rick Bayless, and Villa Cochina. Here’s a tip – when you remove the husks from the tomatillos, just throw them in the garbage or compost. I tried putting them down the garbage disposal (I have a heavy duty model) and plugged it for the first time in years!
Salsa Verde
Ingredients
- 2 # tomatillos 16-20 medium
- 3-4 Green Jalapeno or Serano peppers more if you like it hotter!
- ½ onion chopped
- 4-6 cloves garlic
- 1 Tbsp Creole seasoning or your favorite seasoning blend
- 1 – 1.5 tsp salt
- 1 tsp oregano
- ½ tsp cumin
- 1 bunch fresh cilantro or 2-3 Tbsp dried
- 1/2 – 2/3 cup lime juice
Instructions
- Remove the husks from the tomatillos, and clean off the sticky surface with cool water.
- Roast the tomatillos, onion and chilies in a skillet, in the oven, or on the grill.
- Add the garlic for the last couple of minutes.
- Place the roasted tomatillos and other veggies into a blender or food processor, add the seasonings and pulse until chunked.
- Add the cilantro & lime juice and process to desired smoothness.
- Taste and adjust salt as needed.
- If the salsa is too bitter or tart for your taste, add a little sugar to offset the acid.
- Refrigerate for up to one week. This can also be frozen or canned.