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I'm never buying store bought salsa verde ever again. I never realized how easy this was to make and how much better it is when you make it from scratch. This is super easy to customize for your own tastes and needs. I have notes about the different ways I have made this at the end. Tangy, slightly bitter, the right hit of heat ... ooooh where's my tortilla chips?!
Ingredients:
1 1/2 pounds tomatillos (about 12 medium), husked and rinsed
1 to 2 medium peppers, stemmed***
1/2 cup chopped white onion
1/4 - 1/3 cup packed fresh cilantro leaves (depends on your cilantro tastes)
2 tablespoons to 1/4 cup lime juice (1 to 2 medium limes, juiced), to taste
1/2 to 1 teaspoon salt, to taste
Directions:
Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and peppers on a rimmed baking sheet and broil until they’re blackened in spots, about 5-7 minutes.
Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, peppers and all of their juices into the food processor or blender. DON'T LEAVE THE JUICES OFF! THIS IS PURE FLAVOR!!
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt.
The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos. I let mine sit at least 4-5 hours in the fridge before I stir it and see how far along the salsa is.
Enjoy on chips, tacos, burritos, eggs - just enjoy it!
***Note:
Poblano, jalapeno, and serrano peppers work best. I used 2 poblanos the first time I made this, followed by 2 serrano the next time. Ooops. Please be sure to adjust your heat accordingly! BE SURE TO WASH YOUR HANDS AFTER HANDLING SPICY PEPPERS.
I tried red onion once as it was the only thing I had in the house. Do not recommend it. It sorta began to overpower the salsa and just ruined it.
Be gentle with the salt. Adding too much before it has a chance to thicken will over salt the final product. Guess how I found THAT out?
Did I mention not leaving the juice in the pan? Big important reminder here - DON'T LEAVE THE JUICES IN THE PAN.
Now where did my blender run off too this time?
Ingredients:
1 1/2 pounds tomatillos (about 12 medium), husked and rinsed
1 to 2 medium peppers, stemmed***
1/2 cup chopped white onion
1/4 - 1/3 cup packed fresh cilantro leaves (depends on your cilantro tastes)
2 tablespoons to 1/4 cup lime juice (1 to 2 medium limes, juiced), to taste
1/2 to 1 teaspoon salt, to taste
Directions:
Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and peppers on a rimmed baking sheet and broil until they’re blackened in spots, about 5-7 minutes.
Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, peppers and all of their juices into the food processor or blender. DON'T LEAVE THE JUICES OFF! THIS IS PURE FLAVOR!!
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt.
The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos. I let mine sit at least 4-5 hours in the fridge before I stir it and see how far along the salsa is.
Enjoy on chips, tacos, burritos, eggs - just enjoy it!
***Note:
Poblano, jalapeno, and serrano peppers work best. I used 2 poblanos the first time I made this, followed by 2 serrano the next time. Ooops. Please be sure to adjust your heat accordingly! BE SURE TO WASH YOUR HANDS AFTER HANDLING SPICY PEPPERS.
I tried red onion once as it was the only thing I had in the house. Do not recommend it. It sorta began to overpower the salsa and just ruined it.
Be gentle with the salt. Adding too much before it has a chance to thicken will over salt the final product. Guess how I found THAT out?
Did I mention not leaving the juice in the pan? Big important reminder here - DON'T LEAVE THE JUICES IN THE PAN.
Now where did my blender run off too this time?
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 968 x 634px
File Size 102.8 kB
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