This was my first venture into the salsa verde world. I’ve made a variety of corn, bean and red tomato salsas, but yesterday decided to try a green salsa. The sauce for my Surf & Turf Molcajete needed salsa verde and I wanted to make it from scratch instead of buying store-bought. Also, we love chips and salsa, so any new salsa are a welcome addition to our salsa repertoire!
Salsa verde is a traditional Mexican salsa that has a good kick from the jalapeños. This recipe calls for two whole jalapeños, so if you’re not a huge fan of the heat, I would suggest using just one jalapeño or removing the stem and seeds before adding to the pot.
What you’ll need: tomatillos, jalapeños, onion, garlic, cilantro, salt and canola oil.
Start by peeling and cleaning the tomatillos. They come inside of papery husks, and once you peel off the husks, the tomatillos feel a bit sticky. You’ll need to rinse them and make sure you clean off any dirt.
To a medium saucepan, add the husked tomatillos, jalapeños, onion and garlic clove, and cover with water.
Bring to a boil then cook over medium heat until the tomatillos and jalapeños start to change colors. They will be less vibrant green, and more of a yellow-green color. You can also poke them with a spoon to see if they’re softer so you know that they’re cooked. Once they’re done, drain the water.
In a food processor or blender, blend the mixture until coarse. Then add the cilantro and some salt and blend until smooth.
Heat the oil in the same saucepan you cooked the ingredients in initially, and add the salsa back to the pan. Cook for about five minutes until it thickens up, then cool and serve with your favorite tortilla chips!
- 10 fresh tomatillos, husked and rinsed
- 2 jalapeños, stems removed
- 1/4 small onion
- 1 clove of garlic, peeled
- 1/2 cup cilantro leaves
- salt, to taste
- 1 teaspoon canola or vegetable oil
- In a medium saucepan, combine the whole tomatillos (husked & rinsed), two jalapeños, 1/4 onion and garlic clove and cover with water.
- Bring to a boil and then reduce the heat to medium, cooking until the tomatillos and jalapeños start to change colors, losing their bright green and turning more yellow.
- Remove from the heat, drain the water and let cool for a few minutes.
- In a food processor or blender, blend until the mixture is coarsely chopped.
- Add in the cilantro and salt to taste and blend until smooth.
- Heat the oil in the same saucepan you cooked the mixture in initially, and add the salsa mixture.
- Cook for about five minutes until the mixture thickens up a bit.
- Cool and serve with your favorite tortilla chips!
Hugs, kisses & yummy dishes… xoxo