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tomatillo salsa verde (green salsa) recipe

July 13, 2009

I always have a vat of my red salsa stashed away in the fridge.  That’s a given.  However, as Vince Shlomi of Sham Wow, Slap Chop, and prostitute beating fame would say, “stop having a boring life.”

SHAM wow.

SHAM wow.

Bringing a whole new flavor profile to the party (think sweet, sour, smoky, and a bit grassy, but in a good way…) tomatillo salsa verde, or green salsa, is a nice change of pace and, IMHO, way more versatile than the red stuff.  As the title of this post suggests, the main ingredient is the tomatillo –a green, medium sized husked cousin of the tomato that’s a staple in Mexico.  Go to the ethnic and/or ‘upscale’ store to locate.  Worth the trip.

Tomatillo -today's special word.

Tomatillo -today's special word.

Ingredients:

8 medium sized tomatillos –remove the husk

1 medium yellow or Spanish onion

1 jalapeno pepper

1 poblano pepper

4 cloves of garlic

A handful of cilantro

Salt to taste

2 TBS lime juice

2 tsp agave nectar of white table sugar

Directions:

Roast the tomatillos and onion over your stove until slightly charred.  Char the hell out of the jalapeño and poblano.

Burn, baby burn.

Burn, baby burn.

Remove the skins and seeds from the peppers and to a blender, along with the all the other ingredients.  Blend until smooth.

It's not easy being green.

It's not easy being green.

Add the sauce to a pan over low heat and simmer for 15-20 minutes.  NOTE:  the color will darken significantly.

Taste for seasoning and adjust accordingly.

Serve with/over:

Homemade corn tortillas, stuffed poblano peppers, and grilled meats.

As Vince would say, “you’re going to have an exciting life now.”

Salsa verde -add some excitement to your life.

Salsa verde -add some excitement to your life.

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2 Comments leave one →
  1. August 18, 2009 9:32 pm

    Hey very nice blog!! Man .. Beautiful .. Amazing .. I will bookmark your blog and take the feeds also…

  2. September 6, 2009 12:41 am

    I like this I am doing my second batch of my salsa verde and Im quite impressed with my receipe I have given and taken a few things but seem to be a hit on the friend network…Im canning about 24 jars each round…..they gave me the tips at the local mexican restaurant but I think threy are holding back ….the experiment continues…thanks

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