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Salsa Verde – With Roasted Serranos & Tomatillos

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Highlighting Flavors: serrano peppers & cilantro

Makes: About 1 Cup

Prep Time: 30 minutes (Hint: you can do something else while the tomatillos and peppers roast) 😉

SalsaVerde_3.17.13

Salsa Verde

Tried & True

A friend requested that I post something straight from my mother’s kitchen, because among my circles, her cooking is well recognized. Lucky for me, I inherited some of her talents! 

So here you have it, Salsa Verde. A tried and true recipe that has stood the test of time and has been through molcajetes and blenders alike. The salsas that I grew up eating in Mexico are not chunky. They tend to be blended well and slightly more runny than some popular Tex-Mex versions.

This salsa is among the items you could always have available in your fridge or freezer. It’s very simple and straight forward and you can never have too much! You laugh, but I don’t kid when I say you could find something in your fridge right now to put some salsa verde on. You can put it on your eggs, your sandwich, on a slice of cheese or even mix it in with some hummus.

Of course this salsa is not for the faint of heart, it’s spicy baby, just like me! But as always, you can take in spice at your own comfort level, so play around with the amount of serrano pepers you add. Start small because you can always add more. The roasting step is key because it’s what gives this salsa the smoky flavor and also it makes the mixture stick together and not separate after you’ve made it. When you taste it, you’ll notice the tomatillos give this salsa a slight sweet & tangy taste, which pairs well with the heat of the serrano pepper. Give it a try and let me know what you think!

¡Buen provecho!

Salsa Verde – With Roasted Tomatillos & Serrano Peppers

INGREDIENTS

12 oz  tomatillos, peeled & rinsed

1 de-stemmed serrano pepper

2 garlic cloves

1/4 cup chopped cilantro

1/8 cup chopped white onion

1/4 cup water

1/2 tsp salt

SalsaVerde_Tomatillos2_3.17.13

PREPARATION: 

1. Heat oven to 400 degrees Fahrenheit  (204 Celsius).

2. PLACE the tomatillos, serrano and garlic cloves in a roasting pan and roast for 25 minutes.

3. REMOVE the roasting pan from the oven once they look like this:

SalsaVerde_RoastedTomatillos1_3.17.13

4. PLACE the tomatillos, serrano pepper, garlic cloves, cilantro, onion and water in a blender. BE CAREFUL when handling the roasted ingredients they will be very hot.

5. BLEND the ingredients on med-high speed for about 20 seconds. Just enough to make sure all the ingredients are properly liquified.

6. ADD the salt and blend for 5 more seconds. The salsa will be literally “smoking”, that’s normal 🙂

7. SERVE or refrigerate immediately. It should last about one week if you refrigerate and handle properly. Make sure the lid is closed tightly and don’t let it sit out of the fridge for longer than needed. If you would like to make extra for later you can freeze. Divide into 4 ounce portions and freeze inside tightly sealed sandwich bags.

{QUICK NOTE} A couple days after making, I noticed the salsa thickened significantly. I asked my mom and she said this is normal when it comes to using tomatillos, they tend to make the salsa harden like jello. If this happens to you, just add 1/4 cup of water and throw it in the blender to mix well. This will make the consistency smooth and runny again, and it won’t alter the great taste!

SalsaVerde_3.17.13

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About Maribel

Bilingual digital media and marketing pro | blogger| foodie | fashionista | philanthropist #NotTheCoolGirl

6 responses »

  1. Yum! Excited to try it for myself! It looks so pretty too!

    Reply
  2. I have tried making salsa verde once before and it wasn’t very good – too sweet. I’m hoping to gather to courage to give it a try once more. I’m keeping my fingers crossed. Hopefully this will compare with the ones served in the restaurants. Thank you so much for posting!

    Reply
    • Hi CreativeCampbell! Than you so much for your comment. I’m sure you will LOVE this salsa. Yes – the tomatillos tend to have a slightly sweet flavor BUT if you use serrano peppers, white onion and cilantro, the sweetness will be properly countered. Definitely stay away from using yellow onion because it’s sweet. Only use white onion with this recipe. And please let me know how it turns out!

      Reply
  3. Pingback: Brunch Favorite: {Chilaquiles Verdes} Salsa Verde Chilaquiles | Azúcar & Spice

  4. Pingback: Hot Sauce 101 – The Top Eight Hot Sauces in the U.S. and How to {Really} Enjoy Them. | Azúcar & Spice

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