Salsa Verde 1.0

Did I mention that there was a big sale on lime at Western Beef last week? Oh, I probably did. Well, while I was there I also picked up a bunch of tomatillos. These are the green Mexican tomato cousins that form the base of a salsa verde. Unlike tomato based salsas, these tomatillos need to be cooked before becoming salsa.  To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Here’s what you’ll need:

  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 tablespoon sea salt
  • 2 Jalapeño peppers chopped

Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Place tomatillos, lime juice, onions, cilantro, chili peppers, salt in a food processor if you have one, I use a basic blender, and pulse until all ingredients are finely chopped and mixed. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

tomatillo salsa verde

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