Salsa Verde

Salsa verde, or green salsa, is made using Tomatillos, green chiles, and garlic at minimum, although each familiy may serve it a slightly different way. Some boil the peppers and tomatillos, others choose to char them. The blackened, fragrant peppers lend a deep, smoky flavor, while boiling them is fresher and cleaner in taste.

The Ingredients:

Tomatillos look like small green tomatoes, but are loosely covered by a papery skin that’s easily removed. In Texas, they’re relatively cheap.

Toasting the pepitas will enhance their nutty aroma, and when blended, will give body to the salsa and absorb any excess oil.

I prefer to use a mixture of green peppers to maximize on their complexity. This recipe can be followed with any mixture, or single pepper. So long as the peppers make up about 1/3rd to 1/2 of the weight of the tomatillos, you’re good. Its important to keep in mind that this dish is versatile enough to be used in a variety of ways, either as the base for pozole, served with chips, or as a condiment, and the way you prepare it should allow the ingredients to shine. Serving it with fish and want to keep it light? Top it with a bright, citrusy, boiled salsa verde. Need a rich soup base for pozole? Use a richer bodied salsa, seasoned with chicken stock. Want a smoky, richly flavored salsa? Try out the roasted salsa recipe I’ve written below.

Fresh salsa verde

• 1/12 pounds of tomatillos

• 4 Serrano Peppers

• 4 jalapeños

• Juice of 2 limes

• Handful fresh Cilantro

• salt, to taste

Prep the tomatillos and peppers, removing seeds and membrane according to spice level. Bring water in a large pot to a full boil, and boil the peppers until they’ve brightened in color and not quite turning yellow.

Add the tomatillos and boil until the color has changed, but be careful to watch the tomatillos as they cook. If they burst, flavor will be lost, as they are very tender when cooked.

Add the peppers and tomatillos to the blender with a large pinch of salt and the cilantro, and blend until smooth.

Season to taste with lime juice and salt, tasting as you go.

Ingredients:

• 1 1/2 pounds of tomatillos

• 2 Poblano peppers

• 2 Anaheim Peppers

• 4 Serrano peppers

• 2 jalapeños

• 2 White Onions

• 8 cloves of garlic

• Salt and pepper, to taste

• 1/4 cup chopped cilantro

• Juice from 1/2 lime

• 8 ounces of pepitas, green pumpkin seeds, though this step is optional

• 1/2 cup of water

• 2 tablespoon, vegetable oil

To start, remove the papery skins of the tomatillos, halve the peppers and remove as many seeds and membranes as you wish. Peel and chop the onions into quarters. Broil them, do it straight on the burner (wrapped in foil), use a kitchen torch. I don’t care, just burn them.

if using the broiler, make sure to prop the door open slightly and flip them halfway, so they cook on both sides. they should only need a total of about 15 minutes. Wrap your pan in foil and cook then as close to the broiler as you can. I prefer broiling, even if you overcook the tomatillos snd they burst, you can simply pour the juices into the blender afterwards. If they’re stuck on and dried, you can even deglaze the pan and use those browned bits.

Preheat a large pot, and toast the pepitas until fragrant and lightly browned, about 4 minutes, and transfer to a blender with garlic and cilantro. Load the blender up with the broiled veggies, a big pinch of salt, a half cup of water, and blend

Preheat the oil in the large pot until just starting to smoke, and add the contents of the blender. This step is LOUD. It will make a huge mess. It bubbles and launches hot salsa everywhere. So use a large, tall stock pot. please.

“Searing“ the salsa this way faster way to deeper flavor, and while it can be skipped, its worth the extra mile. Cook for a few minutes on low, stirring, until desired consistency is reached.

To serve, top with cilantro and thinly sliced serranos or jalapeños.

Additions:

• 2 tablespoons soffrito: (a long-cooked mixture of onions, celery, and bell peppers. it’s not traditional, but I find the sweetness can tone down heat, and increase the complexity of the ingredients already in the salsa).

• Hatch chilies are seasonal, but make for a delicious salsa verde.