Salsa Verde
Prep Time: 10 minutes | Cook Time: 15 minutes | Rest Time: 8 – 10 minutes | Total Time: 35 minutes| Serves: 8
The original Verde recipe on my website was really wonderful, but I certainly needed to update the photos (and add a few updates to the recipe), so I took the past couple of days to think on the recipe and purchase a variety of peppers. I set my oven to broil for this big green adventure and could not find my garlic…. Oh, yeah, the last of it went to my husband’s fermented jalapenos and my basted ribeye steaks. Although those are some pretty awesome reasons to make garlic disappear, it did bump me another day.
A day later, and my peppers just looked at me, reminding me they wouldn’t stay this gorgeous green for much longer. Once I had all my ingredients together, I could actually turn my broiler on and put my thoughts onto the pan.
Here are a few tips that will hopefully be helpful as you make this delicious salsa.
For making your own Verde Salsa, you’ll need to set your upper rack about 5 to 6 inches below the broiler in order to get that nice charring that brings in the flavor.
As the scattered veggies begin showing black areas (and some skins may split, which is perfectly fine), pull the pan from the oven and using tongs, turn the veggies so that all sides have an opportunity to char. I broiled my vegetables in 4 to 5-minute increments. You need to work with your stove’s mannerisms. Keep an eye on it! Don’t go make a phone call or mow the yard. Set a timer if you seem to be easily distracted. I’m basically trying to tell you to BE SAFE and don’t over-char your vegetables. You’ve put your money and time into it, so be sure you get a good (and delicious!) return.
Verde has a very different flavor from the traditional red salsa. It’s so delicious when made fresh in your kitchen. If you can get your hands on fresh tomatillos, it’s really worth making it yourself. Most Verde is served as a salsa with chips, but you can put this over meat as a sauce as well. Add it to a pot roast in your slow cooker to make Verde Beef.
Like a tomato, tomatillos are considered fruit. The husks are relatively easy to remove. The skins of the tomatillos are slightly sticky, so wash them with soap and water before use (as you would most any vegetable before you cut or consume it). The flavor is slightly acidic or what might seem “tangy,” which makes this Salsa Verde so very delicious.
If you have never cooked with fresh tomatillos, try it out. This Verde is a yummy snack and comes with a healthy dose of vitamin C. With chips, bell pepper slices, or just a spoon, it’s a win-win.
Salsa Verde
Ingredients
- 1 1/2 pounds fresh tomatillos, husks removed, see Notes
- 1/2 pound green fresh peppers, (Cubanelle, Poblano, Hatch, etc.)
- 1-3 fresh, hot green chiles for heat, (Serrano, Habanero, Jalapenos, etc.)
- 1 white onion, peeled, cut into six wedges
- 5 garlic cloves, unpeeled
- 1/2 cup fresh cilantro
- 3 tablespoons lime juice, fresh if possible
- 3/4 teaspoons Mexican oregano
- 2 teaspoons kosher salt, or to taste
- freshly cracked black pepper
Instructions
- Preheat the oven to the broil setting. Line a large rimmed baking sheet with foil to cover the pan, wrapping around the edges.
- Scatter the tomatillos, peppers, chiles, onion wedges, and garlic onto the pan.
- Place the pan about 5 to 6 inches under the broiler and broil for 4 to 5 minutes. Keep an eye on the pan so as not to burn the vegetables. (Not all heating elements heat the same.)
- When you see charring, remove the pan from the oven and (using tongs) turn the vegetables over and place back in the oven for another 4 to 5 minutes. Continue this process until the vegetables are soft and have some charring all over.
- Remove the pan from the oven and set aside to cool slightly, to cool enough to remove the skins and seeds.
- Place the cilantro, lime juice, oregano, salt and pepper into a food processor or blender. If you prefer to use an immersion blender, place the ingredients in a large, deep bowl.
- Once the veggies are cool enough to handle, remove the loosened skins of the veggies and garlic and discard. You can remove the seeds also if you prefer.
- Place the vegetables into the processor/blender and any liquid from the vegetables in the pan.
- Pulse the processor/blender to get the veggies processed and completely blended. Once the Verde has been thoroughly mixed, taste for salt/black pepper, lime juice, and cilantro. Add more if desired.
- Scrape the Verde into a serving bowl(s) and serve along with tortilla chips, pita chips, or alongside tacos/enchiladas/burritos… you get the idea. (I personally LOVE Stacy’s Pita Thins for this recipe!).
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