Salsa Verde

September 16, 2012 Leave a comment Go to comments
Salsa Verde

Salsa Verde

I love chips and salsa.

Give me the salty crispness of tortilla chips and a nice bowl of spicy (but not burn my mouth hot) salsa and I’m nearly good to go.  Just need to throw in an icy cold beer, the remote control, and a sporting event to make it complete.  A couch potato’s dream!

Recently my love affair with green salsa has taken center stage and I feel like its the only color salsa I’ve been eating as of late.

Even though I’ve made home made tomato based salsa many times, admittedly, I’ve always bought the green version pre-made.

Although I’m not sure why, I think I may have initially been intimated by a tomatillo, the vegeta…errrr…I mean berry, needed to make salsa verde.

I feel as though I must give a quick reminder that tomatoes, whether red, yellow, striped or green are all berries. I won’t go in to the details, I trust that those with Botany degrees know what they’re talking about. (Ok, one more tid-bit — strawberries are not berries — weird right?)

Anyway, back to the tomatillo.  You can find them in the vegetable section of your grocery store. You may have to go to a larger grocery store though as not every store I’ve been to carries them. (I get mine from the local Mexican grocer).  They come with a paper husk on them which you will need to peel when you get home.  Once peeled they’re quite sticky so they need a good rinse.  Also, they are $3 or $4 a a pound, but don’t be alarmed, they don’t weigh a ton and you don’t need a lot to make a batch of salsa verde.

Once made, you can store it in an airtight container, refrigerated, for roughly 2 weeks (if  it lasts that long)

By the way, if you’re going to make good homemade salsa, try to pair it with homemade chips.

To make your own, just buy a pack of corn (not flour) tortillas, cut in to triangles and deep fry in 350 degree oil just long enough to make golden brown.  Remove from oil, let drain on a rack over a newspaper lined sheet pan.  Season with salt while hot. Thank me later.

I’ll mention I don’t always want to go through the deep fry trouble, so instead I make sure to use good quality tortilla chips. They cost a bit more but are worth it. Xochitl is my favorite.  Enjoy!

Ingredients:

  • 1/2 lb tomatillos
  • 1/4 cup chopped white onion
  • 1/4 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar
  • 1 Jalapeño pepper (keep the seeds in for heat, or remove for less heat – if you like it hotter add a second Jalapeño )
  • Salt to taste
  1. Remove husks from tomatillos and rinse well.
  2. Place tomatillos in a large pot and cover with water.
  3. Bring to a boil and then simmer for 5 minutes. Remove.
  4. In a food processor or blender, add tomatillos, onion, cilantro, lime juice, sugar, and Jalapeño. Pulse to incorporate.
  5. Add salt to taste.
  6. Cool in refrigerator.  Serve with chips or on anything you would use salsa (such as a topping for fajitas in the picture below).
Fajitas topped with Salsa Verde

Fajitas topped with Salsa Verde

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