Salsa Verde (Green Salsa)

I was incredibly giddy when gifted a bag of tomatillos.  In Canada, locating tomatillos is uncommon, to say the least.  Ask a Canadian where to find tomatillos and they say, toma-wha?  Describe a tomaillo as a green tart tomato and more blank stares – you mean a tomato right?  Ha.  No.  Not even close. Not to worry, if you don’t have a friend with a green thumb, the Mexican grocery stores and even conventional grocery stores carries them!

I love Mexican food! So, making my first batch of salsa verde from scratch is incredibly rewarding.  My family doesn’t like a lot of heat (this is a very mild version), but its so delicious, it took all my will power not to pour the salsa from the blender into a cup to drink.  Yep, its that good!!

Salsa Verde added to making home made Taco de Lengua for this week’s Supper Challenge; I was all over it. Yummy!

Salsa Verde (Green Salsa)

Salsa Verde is a beautiful symphony of tart richness that balances the salty crunch of chips or cuts through meat goodness in tacos.

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Course: Side Dish, Vegetable

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 3-4 lb tomatillos
• 3/4 cup chopped white onion
• 2 cloves garlic
• 3/4 cup cilantro leaves
• Juice of 1 lime
• 2-3 or more Jalapeño peppers stemmed seeded and chopped
• 2 teaspoons table salt + more to taste

Method

 

1. Remove paper husk and rinse tomatillos.
2. Lay aluminum foil on baking sheet, cut tomatillos in half and lay flat side down on foiled baking sheet.
3. Cut jalapeno peppers in half and lay on foiled baking sheet.
4. Set oven to broil and raise oven shelf to 4-5 inches from top of broiler in the oven.
5. Broil tomatillos and jalapenos for 5-6 minutes until the tops of the tomatillos brown.
6. Set tomatillos and jalapenos aside to cool.
7. In blender, blend tomatillos, onion, garlic, lime juice, cilantro and salt.
8. Add more salt, cilantro and garlic to taste. You want to taste tart, freshness and citrusy tang you have added enough salt to accentuate all the flavors.
9. I canned half of the salsa to devour later…..