Salsa Verde—oh, the green magic that transforms any plain tortilla chip into a fiesta on your tongue. Imagine the tangy whispers of tomatillos, the fiery embrace of jalapeños, and a cilantro dance party in your mouth. It’s like a summer afternoon in a bowl, where every scoop is a little unpredictable but always delightful.
Steps
- Preheat the broiler and position a rack about 4 inches from the heat source. Arrange the tomatillos and jalapeños on a rimmed baking sheet and broil for approximately 5 minutes until they develop black spots.
- Take the baking sheet out of the oven, use tongs to carefully flip the tomatillos and peppers, then return them to the broiler for an additional 4 to 6 minutes until they are blistered and charred in spots.
- While waiting, combine the chopped onion, cilantro, 2 tablespoons of lime juice, and ½ teaspoon of salt in a food processor or blender. Once the tomatillos and peppers are ready, transfer them and their juices to the processor or blender.
- Blend the mixture until it reaches a mostly smooth consistency, stopping to scrape down the sides as needed. Taste and adjust with more lime juice and salt if desired.
- The salsa will initially be thin but will thicken after a few hours in the refrigerator due to the pectin in the tomatillos. For a creamy variation, let the salsa cool and blend in 1 to 2 diced avocados, adjusting the amount for desired creaminess.
Ingredients
- 1 ½ pounds tomatillos (approximately 12 medium), husked and rinsed
- 1 to 2 medium jalapeños, stemmed (omit for mild salsa; use 1 for medium salsa, 2 for hot salsa; spiciness will vary based on the peppers)
- ½ cup chopped white onion (about ½ medium onion)
- ¼ cup packed fresh cilantro leaves (adjust according to preference)
- 2 tablespoons to ¼ cup lime juice (from 1 to 2 medium limes), to taste
- ½ to 1 teaspoon salt, to taste
- Optional: 1 to 2 diced avocados, for a creamy avocado variation
Nutritional Values
Calories: N/A | Total Fat: 0.5g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 600mg | Total Carbohydrates: 40g | Dietary Fiber: 6g | Sugars: 5g | Protein: 3g
FAQ
- What are tomatillos and where can I find them?
- Tomatillos are small, green fruits encased in a papery husk, related to tomatoes. They are often available at grocery stores, particularly in the produce section.
- Can I use raw tomatillos in my salsa verde?
- While raw tomatillos can be used, they tend to be quite sour. Roasting them enhances their flavor, making the salsa richer and more balanced.
- How can I adjust the spiciness of my salsa verde?
- The spiciness can be controlled by the amount of jalapeño used. For mild salsa, omit the jalapeños. Use one for medium heat and two for a spicier version. Keep in mind that the heat level can vary depending on the jalapeños themselves.
- How long will homemade salsa verde stay fresh?
- Stored in a covered container in the refrigerator, salsa verde should remain fresh for at least a week. If you add avocado, it will last for about three days.
- Can I make a creamy version of salsa verde?
- Yes, you can create a creamy salsa verde by adding 1 to 2 diced avocados to the mix after the salsa has cooled. The more avocado you use, the creamier the salsa will become.
Tips
- Roast for Flavor: Roasting the tomatillos and jalapeños enhances their flavors, offering a balance that raw tomatillos might lack. Aim for a slightly charred appearance without overdoing it to avoid an overly smoky taste.
- Gauge Your Spice Level: Adjust the number of jalapeños according to your heat preference. Remember that the spiciness can vary depending on the peppers, so taste and modify as needed.
- Consistency and Flavor Adjustment: The salsa will naturally thicken after a few hours in the refrigerator due to the pectin in the tomatillos. Taste and adjust the lime juice and salt to your preference before serving.
- Avocado Addition: For a creamy variation, wait for the salsa to cool before blending in diced avocado. This not only adds creaminess but also a new layer of flavor to your salsa verde.
Equipment
- Rimmed Baking Sheet – Used for broiling the tomatillos and jalapeños.
- Tongs – Needed to flip the tomatillos and peppers safely.
- Food Processor or Blender – Essential for blending the ingredients into salsa.
