Salsa Verde; Tomatillo Salsa

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For all intents and purposes, Salsa is the hardest working ingredient in Mexican food; it not only makes an amazing addition to a dish (as y’know that little extra pop on top!) it can also be the driving motor – not to mention and integral part of the foundation.

There are literally hundreds upon hundreds of different types of salsa found in Mexican Food. Each with their own distinctive flavor profile and consistency. Yet, they all seem to hinge on one thing – fresh ingredients. And each one can play an active role as either the foundation of the dish, an integral component or that final addition to bring it all together. DS_PrThis super simple recipe for Salsa Verde is a workhorse salsa; you will see it in many of the recipes that will (soon and eventually) be featured on this blog. I prefer to make mine in small batches (as I am a sucker for super fresh) so the recipe exists as such but it is easy to double or triple as needed.

Salsa Verde 

1/2 pound of tomatillos (husks removed and washed gently with warm water)
1 – 3 jalapenos (depending on how hot you like your salsa)
1/2 white (or Spanish) onion roughly chopped
1 clove of fresh garlic or 1/2 tsp of garlic powder
1/4 cup cilantro
splash of fresh lime juice (optional)*
salt to taste

1. In a small sauce pan bring 3 to 4 cups of water to a boil.
2. Add your tomatillos and jalapeno(s) to the boiling water.
3. Boil for 10 to 12 minutes or until they are a murky green – reserving some of the water.
4. In a Blender add your cooked tomatillos, jalapeno(s) onion, garlic, cilantro and a pinch of salt. 5. Blend thoroughly – add some of the reserved water for a thinner consistency. (I rarely add water as I prefer a thicker salsa)

*Tomatillos are acidic in their own right but if you want to add more zing, by all means add lime juice! 

3 responses to “Salsa Verde; Tomatillo Salsa

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