Salsa Verde
We love our Salsa Verde! In about as much time as it takes to open a store bought bottle of salsa, we can have some roasted tomatillo sauce simmering away.
MAKE IT 🤓👩🍳
Salsa Verde
We love our Salsa Verde! Completely different than a red salsa, green salsas offers a more mild flavor than red salsas. It has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions and in about as much time as it takes to open a store bought bottle of salsa, we can have some roasted tomatillo sauce simmering away, perfuming the kitchen with its amazing green goodness. If you haven’t dipped some good thick tortilla chips into warm salsa verde or inserted spoon-to-mouth right from the stovetop, run, don’t walk, to your local market for tomatillos pronto. Like today.
Salsa Verde:
1 pound tomatillos, husks removed, rinsed
1 garlic clove
2 jalapeño or serrano chiles, or to taste
1/3 cup coarsely chopped white onion
1 cup cilantro leaves and top part of stems
1 teaspoon kosher or coarse sea salt, or to taste
1/2 teaspoon ground cumin
3 teaspoons vegetable oil
1/2 tbs sugar
Place tomatillos, garlic, and chiles in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
With a slotted spoon, transfer the tomatillos, garlic, and one of the chiles to a blender or food processor. Add the onion, cilantro, cumin and salt and purée until smooth. Taste for heat, and add more chile if necessary until you have the desired amount of heat.
Heat the oil in a saucepan over low heat until hot. Pour the salsa into the saucepan and cook, stirring occasionally, until thickened slightly, about 10 minutes. Taste to make sure it has enough salt, and add more if necessary. You may also find you need to add just a bit more sugar to balance the flavors out.
Serve hot or cold
