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)
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
Instructions
- Remove paper husk and rinse tomatillos.
- Lay aluminum foil on baking sheet, cut tomatillos in half and lay flat side down on foiled baking sheet.
- Cut jalapeno peppers in half and lay on foiled baking sheet.
- Set oven to broil and raise oven shelf to 4-5 inches from top of broiler in the oven.
- Broil tomatillos and jalapenos for 5-6 minutes until the tops of the tomatillos brown.
- Set tomatillos and jalapenos aside to cool.
- In blender, blend tomatillos, onion, garlic, lime juice, cilantro and salt.
- 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.
- I canned half of the salsa to devour later…..