Why bother to share a recipe for a salsa verde? I created a different protocol for preparing mine and thought others might appreciate it. Tomatillos (sometimes called husk tomato) are covered in a paper husk, and are picked at various stages. Green ones are slightly sour and mild.
Ingredients
1-2 lbs tomatillos, green
1 medium onion, sliced in quarters
4-5 garlic cloves
2-4 jalapeno peppers
5-6 cilantro stems
tt lime juice
tt Mexican oregano
tt cumin, powdered
tt cilantro leaves, chopped
tt salt and pepper
Instructions
Read Susie's Tips and Tricks below
1. Remove the paper husk and clean the tomatillos. Place in a dry skillet or comal that is on medium heat. Include onions, garlic, peppers, and stems. Turn the items so that sides all blacken a bit. This takes a good 15-20 minutes.
2. Place roasted vegetables in high-speed blender. Blend using pulse mode to get the consistency you prefer; more if you like a thinner result (I prefer a slightly chunky salsa).
3. Add lime juice, oregano, cumin, cilantro, salt and pepper. Be sure to taste with a plain tortilla chip or plain cracker so that you can determine proper seasoning.
4. The salsa verde will be warm, you may place in fridge to use later or enjoy now.
Susie's Tips and Tricks
The ingredient quantities can easily vary, use what you have.
I remove the husk prior to blackening/pan-roasting. Traditionally, the husk is kept on until after they are blackened. This method was a pain, I ended up having to handle hot fruit and remove the husk. Save your self grief, remove prior.
If you are short on tomatillos, you can add some tomato... be warned, it will thin the salsa. To prevent an extremely watery result, remove the seeds and pulp from the tomato, then grill a bit.
FYI: Tomatillos are high in pectin; this means that it will thicken upon cooling. Stir well prior to serving.
Tomatillos last longer in the refrigerator when you remove the paper husk.
Jalapenos can be rather spicy; depending on time of year and growth, some are less hot. If you prefer a milder salsa, slice open and remove the white pith. It is the spiciest part of the pepper.
I add oregano and cumin; I like the taste. if you desire, omit and be more traditional.
Taste your seasoning with a plain chip for best flavour.
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