HGT has been celebrating Mexican food this week, entirely by accident. It’s hard not to fall in love with Mexican food growing up in Southern California, arguably, we have the best and most authentic Mexican food readily available to us anywhere outside of Mexico. Take that, New York! I scoff at your bagels. Just kidding guys….I love bagels, and public transportation, which both suck with great enormity in SoCal. I suppose I’ll call it a draw.
Salsa verde is made with tomatillos, which have a great resemblance to green tomatoes once removed from their papery husks, but trust me folks – they’re very different. Tomatillos are a cousin of the tomato and the gooseberry, but have their own distinct tangy flavor.
Salsa verde is very simple to make, and far superior to the jarred variety. The homemade stuff is thick and full of flavor that is impossible to get out of a store-bought bottle. It makes a great dip for chips and salsa, but my all-time favorite use is green enchiladas. YUM. Tomatillos have a light tangy, almost citrus taste to them that pairs great with lighter proteins like chicken, pork loin, and seafood. Oh man, especially seafood. A spoonful of this stuff on grilled fish is heavenly.
This recipe makes about 3 cups of salsa. Serving size depends on if you are a salsa dipper or a scooper. I’m the latter. I like to pile on as much salsa as will possibly fit on one chip. If you’re a dipper, you might convert when you try out homemade salsa verde.
- 1 and 1/2 pound fresh tomatillos (removed from husk, rinsed and halved)
- 1 small onion (finely diced)
- 1 clove garlic (finely minced)
- 1 cup cilantro (chopped)
- 1-3 jalapenos to your preferred heat level (chopped and seeds and veins removed)
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- Add tomatillos, and peppers to a baking dish and broil on high for about 10 minutes, or until skins start to slightly char
- While tomatillos and peppers are cooking, add onions to a saucepan with a small amount of oil and caramelize. When onions are almost done, add garlic and cook for 1 additional minute.
- Combine tomatillos, onion mixture, and all remaining ingredients to a food processor
- Pulse to combine
- Chill and enjoy as salsa, or heat and use as a sauce