Tomorrow is Cinco de Mayo, one of the yummiest holidays around because it involves Mexican food! I think I could eat Mexican food every day and never get tired of it. And of course, salsa is a very big part of it. I make several homemade salsas of different types, but I had never tried making Salsa Verde. I’m glad I finally did because it is really good!
The base of this salsa is roasted tomatillos. It is the only time when turning something black in the oven makes for a really good recipe! Tomatillos have kind of a brownish, greenish paper-like outer shell.
Once that is peeled off, they look like green tomatoes, but have a different flavor and are a completely different type of fruit. I think they are so pretty once you take the outer shell off of them.
They are easy to find here in Arizona. If you have trouble locating them at your local store, check at a Latin market. Once you have the husks off, you broil the tomatillos until they are slightly browned or blackened. I kind of like them somewhere in-between. Just be sure you stay near your oven during the roasting time as the blackening can happen very quickly.
They don’t look quite as pretty after the roasting, but it sure brings out the flavor. Once this is done, the rest of the salsa is a breeze to put together. You end up with a very unique salsa with a bright, tart/sweet, slightly spicy flavor that is a fun contrast to tomato salsas. I always like having different choices of salsa and love to try them all!
You can also use this salsa as a sauce for enchiladas or spread on a quesadilla. I had that for lunch today, and this salsa pairs really well with the cheesiness of a quesadilla. Or you can just eat it by the spoonful. I did that a lot this week, too! I hope you enjoy trying a different type of salsa as much as I did. There is no such thing as too many salsa recipes. That would be like having too much fun! If you are celebrating Cinco de Mayo at your house this week, check out the other recipes in the Mexican category above. There are some yummy ones there! Feliz Cinco de Mayo!
- 1 1/4 pounds tomatillos
- 2 jalapenos including membranes and seeds
- 2/3 c chopped onion
- 1/4 c cilantro
- 4-5 cloves garlic, minced
- 1 tsp. salt
- 1 1/2 tsp. sugar
- 1 tsp white wine vinegar
- 1 Tbsp. fresh lime juice
- 3 Tbsp. water
- Move oven rack to about 4 inches below broiler element. Preheat oven on broil.
- Remove papery husks from tomatillos, and place on a foil lined baking sheet.
- Slice stem off of 1 jalapeno, but leave inner membranes and seeds intact (save other jalapeno to use raw). Place on the baking sheet with tomatillos.
- Place baking sheet in oven and roast about 4-5 minutes until lightly browned or charred on top, keeping a close eye on them as they char pretty quickly, especially the jalapeno. Then rotate to opposite side and roast until charred on opposite side, about 3-5 minutes. If they are not done yet, just keep checking them every 2 minutes or so and cook until you have desired char.
- Take out of oven and let cool until you can handle them. Slice jalapeno in half and place in food processor along with other chopped raw jalapeno, chopped onion, cilantro, garlic, salt, sugar, vinegar, lime juice, water, and tomatillos (including any juice from pan).
- Pulse several times to a coarse puree.
- Chill in refrigerator in an airtight container until ready to serve.
Recipe from Cook AZ I Do, slightly adapted from Cooking Classy