Oh the things I go through to get a descent photo for the website… Let me start from the beginning… I made a batch of salsa verde last week to go with some tacos, but having had a few cervezas on an empty stomach, the tacos and salsa were demolished before I had a chance to take a photo of the salsa verde by itself. Oops!
Fast forward a week and I’ve made a fresh batch of salsa verde. Then I realize I don’t have any chips to show it with. So I got a bag of masa harina out, kneaded some dough, made a single tortilla, cut it into pieces and made some fresh baked tortilla chips just for this post:-)
I tend to prefer salsas made with tomatoes for chips, but as a condiment on tacos, eggs, etc, I’m a huge fan of this green tomatillo salsa. It’s tangy, sweet and spicy with some very concentrated flavours owing to the fact that everything gets fire roasted before it goes into the salsa.
You could of course use canned tomatillos, but given how widely available the fresh ones are here in North America, there really isn’t any excuse to not use fresh ones.
Ingredients
-
5
medium
tomatillos
-
1
medium
serrano chili
-
3
cloves
garlic (unpeeled)
-
1
tablespoon
lime juice
-
1/2
medium
onion (minced)
-
10
sprigs
cilantro (minced)
-
1
teaspoon
kosher salt
Steps
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Peel the husks off the tomatillos and wash thoroughly. Score the bottoms of the tomatillos with a knife.
-
Move the oven rack to the top position and turn on the broiler. Lay down a piece of foil onto the rack and turn up the edges to prevent juices from running off. Place the tomatillos, chili and garlic on the foil and broil until the skins charred. Flip everything over and char the other side.
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Remove everything from the oven with the foil, being careful not to spill any of the liquid. Remove the core excess char from the tomatillos and mince with a sharp knife. Mince the chili and garlic and add to a bowl with the tomatillos. Add the lime juice, onions and cilantro then salt to taste.
Notes:
cassy says
Abuelo’s salsa verde is suprisingly delicious! It is made just like this but has fresh pineapple in it. It is so fresh!
Reem says
What do you do when the salsa gels after it has been in the fridge??
Marc Matsumoto says
I don’t think I’ve ever had it do that. Have you tried stirring it?
Jerry Mata says
Great recipe! I added an extra Serrano and jalapeño for an extra kick. Delicious!! Thank you! This would work great for an awesome pork chile verde.
Marc Matsumoto says
Good call, I usually add extra chiles too. As for chile verde, I have a recipe for a lamb version and a pork version on he site:-)
Steffini Phoenix says
I made this for my mom, she loved it. But here is the question. Can you can this, or is there away canning this so you can have it later?
Steffini Phoenix says
I made this for my mom, she loved it. But here is the question. Can you can this, or is there away canning this so you can have it later?
Marc Matsumoto says
It should be cannable, but I’m not super familiar with the process so you’ll need to do some research. You could also probably freeze it. —
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CodieD says
We have a small local restaurant that makes things pretty authentic I think. This reminds me of their salsa verde only with more kick and flavor. It is so good! I made it to go with the braised chicken tacos, because I’m weird. I can’t wait to try it with pork carnitas next time we make those. It was really good with my over medium eggs this morning too. The garlic and jalapeno gave them a nice kick. Thank you!
CodieD says
I guess the version I made was one that you posted at the end of another recipe. It had 4 whole jalapenos.