We are trying our hand at making Salsa Verde. Salsa Verde is a versatile dish because it can be used in numerous ways It is often used as a condiment, a dip or even part of a stock in other recipes (we used some of this in one of our upcoming recipes).
The main ingredient in Salsa Verde is the tomatillo. Tomatillos are in the nightshade family and are closely related to the cape gooseberry. Like the gooseberry, tomatillos come "wrapped" in a papery husk and once ripe must be removed prior to being eaten.
- 1 1/2 lb tomatillos
- 1/2 cup white onion (quartered)
- 1/2 cup cilantro leaves
- 1 Tbsp fresh lime juice
- 1/4 teaspoon sugar
- 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
- Salt to taste
- Remove the husks from around the tomatillos and rinse well.
- Cut the tomatillos in half and place cut side down on a baking sheet along with the onion. Place under a broiler for about 5-7 minutes to char the skin of the tomatillos.
- Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
We were pretty happy with the Salsa Verde. It is very mild and perfect for anyone who does not like "heat" in their food. For us it was lacking the heat we prefer, but that can be fixed. In the future we plan to leave the seeds in our peppers to help give it the heat we desire. This salsa is perfect as a topping for your tacos or just serve as a dip for tortilla chips.