Tomatillo Salsa Verde
Tomatillo Salsa Verde
This is one of those recipes that I’ve been sleeping on. I just forgot about making it at home and how simple it is. Tomatillo salsa is always my favorite when we’re out at Mexican restaurants or standing outside a taco truck. I have to fight my daughter for it!
I remember my Dad making it for me as a kid along with tomato salsa. I love the deep flavor from roasting the tomatillos and the zing from the lime juice. It’s kind of addictive and I want to put it on everything!
This salsa can be made really quickly, mostly because you simply put everything on a pan and broil the hell out of it for five minutes and then into a food processor it goes. The longest part is removing the husks from the tomatillos and that really takes no time at all.
I serve this salsa with tacos, burritos, and enchiladas and this morning I put it on my eggs. And, please feel free to sit down with a bag of tortilla chips and a bowl of this salsa. We had it with steak tacos this week and it was perfection. This makes a big batch so it’ll last a few days, maybe…
Tomatillo salsa Verde
Time: 15-20 minutes from start to finish
Serves 4-6
Ingredients
2 lbs fresh tomatillos
1-3 jalapenos
3-5 garlic cloves
1-3 tbsp fresh lime juice
1/2 C cilantro or more to taste, leaves and steams are fine
Salt & Pepper to taste
Method:
Pre-heat your broiler and move the oven rack 6” below the element.
Remove papery husks from tomatillos, rinse in cold water, slice in half and place on a rimmed baking sheet.
Keep the skin on the garlic and add to the rimmed baking sheet with the tomatillos. I use a lot of garlic so I usually do five cloves. If you want less garlic flavor do three cloves.
I prefer to roast my jalapenos but if you like it spicy add them fresh to your salsa and forego the roasting.
Add the rimmed baking sheet to the sheet preheated oven and broil for 5-7 minutes or until the skins of the tomatillos are getting charred and they’re releasing their juices.
Remove the baking sheet from the oven and remove the skins from the garlic and remove the stems from the jalapenos. You can also remove the seeds if you wish.
Add the contents of the baking sheet (make sure the juices get in there!) to a food processor. Then add the cilantro, lime juice, and salt & pepper. If you’re using a fresh jalapeno add it now.
Process until fairly smooth; scraping down the sides a few times.
Taste and adjust the seasoning; you may need more salt, pepper, and lime juice
Let cool and then place it in the fridge until you’re ready to use it