Recently on my trip to the commissary, I was picking up some tomatillos to make some salsa verde for our housewarming party, and an elderly woman passed by me and asked what I did with them. I briefly explained how to make salsa verde, so here is my explanation for you!
1 lb tomatillos
2 cloves of garlic
1. You can change the amounts of ingredients depending on your particular taste:
- If you like the jalapeno flavor, but can’t stand the heat, slice the jalapenos open and remove the seeds and membrane. WEAR GLOVES! You don’t want to accidentally touch your eyes or face or other *cough* unmentionables after cooking with jalapenos. Trust me, I’ve been there, it’s not pleasant.
- If you want less garlic, or none at all, it’s completely optional. I think it adds a depth to the salsa that can’t be beat.
- You can also dice half an onion and a bunch of cilantro and add it after you are done blending. Just adds a little more texture/flavor.
2. Remove the outter husk of the tomatillos. Sometimes I’ll run them under water as I’m doing this — it seems to help the process.
3. Now you have some options with your cooking method:
- You can simmer them in water until mushy – much faster, easier, harder to screw up ;), OR
- You can roast/broil them until blackened on all sides. Be careful to do this in a pan you’re not very fond of — the acid in the tomatillos will ruin any non-stick pan you like.
4. Either way, once mushy, throw the jalapenos and tomatillos (and garlic) in a blender with a little water (I use the water from the pot I boiled them in) and some salt and BLEND!
5. Simple! In less than 5 minutes you’ll have authentic, amazing, to-die-for salsa that store bought can’t hold a candle to!
- Salsa Verde (chefstevekowal.com)
- Cafe Rio Salsa Verde (mariskitchen.wordpress.com)
- Yummy verde salsa (sheetssalsa.wordpress.com)