Monday, August 8, 2016

Salsa Verde

As I was eating this a few days ago, I realized that I have spent almost 40 years Not eating Salsa Verde. I could hardly think of anything food-sadder right at that moment. I resolved right there to always have a big bottle of this in my fridge and put it on every single thing that I could think of.

Salsa Verde or "Green Sauce" as it is sometimes called is made with a tomatillo base and although it can be hot, it doesn't necessarily need to be, it is tart and fresh and I love it both hot smothered on a burrito, inside enchiladas or cold used as salsa or topping salads and taco. 

You can buy it at the store, but just like most other things - it is so much better homemade. and for something so delicious, it is shockingly easy. You have got to make some, in fact, make a double batch and you can eat some right away and have some in the fridge for tomorrow. 


1 pound tomatillos or tomate verde
1 medium white onion
3 serrano chiles
4 cloves of garlic
12 sprigs of cilantro
1 teaspoon salt


Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
Quarter the onion.
Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
Bring the water and ingredients to a boil and then simmer for 10 minutes.

Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)

Now, you are going to "Fry" the salsa - this is the secret step that makes it totally amazing!

Heat 2 tablespoons of cooking oil in the pot.
Pour the blended salsa back into the pot with the hot cooking oil.

 Reduce the heat and simmer for 20 minutes.
Add the salt and adjust if necessary.

You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.

You can substitute jalapeƱo chiles for the serranos. Or you can add Both!

The salsa will keep in the refrigerator for 3 days.

This salsa freezes very well. Make a double batch so that you always have some on hand.