Fresh Green Salsa
Salsas are one of the saviors of the kitchen.
Baptize anything in a little salsa and you’ll up the flavor quotient and make it sing… as well as help stretch a meal. Fresh Green Salsa (also known as salsa verde) and leftover ground beef make a great taco filling. Eggs, salsa and cheese: Breakfast of Champions.
Fresh Green Salsa is my favorite cooked salsa because the tomatillos (also called husk tomatoes) have such a distinctive flavor. The citrus balances the sharp bite of the Serrano or jalapeño chili peppers and the herbal, grassy flavor of the cilantro.
This recipe makes a big batch… share it, freeze it or grab a big bag of chips and park yourself in front of television! Kidding. Not kidding.
Fresh Green Salsa
prep: 15 minutes
cook: 30 minutes
makes about 6 cups
you’ll need…
3 lbs. tomatillos, husks removed
2 oz. serrano or jalapeño chili peppers, stem removed
6 cloves garlic, whole
1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped cilantro
1 tsp. salt
1 lime, cut in half
let’s get to it…
Place the husked tomatillos, chili peppers and garlic in a large pot and cover with water by about ½-inch. Boil and cook for 8 to 10 minutes or until the tomatillos are soft but not broken, stirring often so all sides of tomatillos cook evenly. Reserve 1 cup of water; drain remaining water and set pot aside to use later.
Blend the tomatillos, chili peppers and garlic in batches in a blender or food processor until chunky, but not smooth. Add reserved water a little at a time if salsa is too thick.
Heat the same large pot on medium-high for 1 minute; add olive oil and onions and sauté for 1 to 2 minutes. Add tomatillo mixture and bring to a simmer. Cook for 10 minutes. Remove from heat and stir in chopped cilantro and salt.
Squeeze lime into salsa and stir; cool. Store in a tightly sealed container or serve immediately.
cooking know how…
- Salsa verde will get thick and a bit gelatinous when it is chilled. Bring to room temperature or heat up slightly before using.
- Store tomatillos in an open paper bag in the refrigerator for up to 3 weeks.
Pingback: Mama's High Strung ® » Blog Archive Quick and Easy Pan Seared Salmon
Pingback: Family Fun Friday: Super Sides! | Britta Lafont
Yum!!! This post makes my mouth water 🙂 This delicious recipe has been selected as a featured post for Family Fun Fridays! Stop by brittalafont,com (recipe hostess) after 1pm PST Thursday to grab your “I was featured” button. Already pinned it!
Thank you! I’ve added you to the blogs I love to read… because I love your blog http://www.Brittalafont.com
I enjoy this type salsa as long as it is too hot.
I know what you mean… it kills the flavor of everything else! Thanks for stopping by!
Hi Chris, Happy Cinco de Mayo Day, love your fresh green salsa, great description for upping the flavor quotient!
Thanks Peggy! I always make a huge batch because I eat it with everything!
I’ve never tried to make my own salsa but this does look yummy! Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board
Thanks so much! I love that hop… try making this salsa… it is amazing!