Tomatillo Salsa Verde
We absolutely love Mexican food. I know I’ve talked about it Here. We do love Mexican fast food chains like Chipotle and Taco bell, but on our trip to Albuquerque, NM, we discovered the authentic burritos and fell in love with them. Basically, the ingredients used in these burritos is almost the same as the fast food ones, but the way they are served is different. And the best part about these burritos is the sauce that is served over it!! Usually there is an option of red or green sauce, red is made from dried red chilies and tomatoes and green is made with tomatillos and jalapeneos. And we love the green sauce, its tangy and spicy!!
(Image courtesy – Google images)
Tomatillo is a fruit that belongs to the gooseberry family and is very familiar in appearance to a husked green tomato. The husk is inedible and the fruit must be de-husked and washed very well before using. Tomatillos are very prominent in Mexican cuisine and have a very tangy taste. So next time you see these in your farmers market, don’t hesitate to buy them! Now getting to the recipe, this salsa verde is fantastic and I love to make a huge batch and store in my refrigerator. It can be made spicy or mild by adjusting the number of jalapeno peppers.
Don’t have tomatillos, yet want to try a spicy salsa recipe?? Try this – Roasted Tomato and Jalapeno salsa.
Tomatillos – 20 no.
Jalapeno peppers – 5-10 (depending on the spice level)
Garlic – 8-10 cloves
Onion – 1 small
Salt – to taste
Cilantro/Coriander leaves – 1/2 cup (chopped)
Cumin powder – 2 tsp (preferable freshly roasted and ground)
White Vinegar – 1 Tbsp (optional)
- Wash and dry the tomatillos and jalapeno peppers.
- Get your oven on, on the broiler setting and keep the oven shelf on the topmost groove (closest to the heat source).
- Cut the tomatillos into halves. Line a baking tray with aluminum foil (makes cleaning up so easy!) and place the tomatillos, cut side down, like shown in the picture here.
- Broil for 4-5 minutes, until the top of most of the tomatillos is black. Be careful not burn them too much.
- Broil the jalapeno peppers whole on an aluminum foil lined baking tray for 5-6 minutes, turning them once in between, so that both sides are equally broiled.
- Broil the onions(cut roughly) and garlic (need not peel) for 3-4 minutes.
- Remove the skin from the tomatillos, jalapenos and garlic.
- Divide the jalapeno peppers, use 2-3 whole and reserve the rest. Combine 2-3 whole jalapeno peppers, all of the tomatillos, onions and garlic in a food processor/blend. Add salt, vinegar and cumin powder and blend into a puree. Check the spice/heat and add more jalapeno peppers one by one if you want to. Adding too many at the same time will make the salsa too spicy. Add the jalapenos carefully. I usually use 5 whole jalapenos and it is quite spicy. Remove the salsa into a bowl.
- De-seed the rest of the jalapenos and remove the ribs that hold the seeds(as they are very spicy). Chop the jalapenos into small pieces and add to the salsa. Adjust salt and finish with half a cup of chopped cilantro leaves.
- Store in the refrigerator. Keeps well for 3-4 weeks (if it lasts for so long!!).
Serve with chips or spread on sandwiches. Better yet, make burritos! Recipe??? In my next post! I’m sure you’ll wait for that one, I promise, its out of this world!