Salsa verde is like a burst of sunshine in a bowl, isn’t it? Somehow, it transforms the simplest of dishes into something extraordinary. The tangy, zesty allure of fresh tomatillos and cilantro reminds me of summer afternoons spent in my grandma’s kitchen—where every meal felt like a celebration. This easy homemade recipe brings that same magic to your table, adding a vibrant twist to your culinary adventures.
Steps
- Preheat the broiler and position a rack about 4 inches from the heat. Arrange the tomatillos and jalapeño(s) on a baking sheet, then broil until they develop charred spots, approximately 5 minutes.
- Carefully remove the baking sheet, flip the tomatillos and pepper(s) with tongs, and broil for an additional 4-6 minutes, until they are blistered and blackened in places.
- While the vegetables are broiling, combine the chopped onion, cilantro, 2 tablespoons of lime juice, and ½ teaspoon of salt in a blender or food processor.
- After the tomatillos and jalapeño(s) are cooked, transfer them along with their juices into the blender or processor. Pulse until the mixture is mostly smooth, ensuring no large tomatillo pieces remain.
- Adjust seasoning with more lime juice and salt to taste. Note that the salsa will thicken in the fridge due to the natural pectin in tomatillos.
- For a creamy variant, let the salsa cool and then blend in 1 to 2 diced avocados until it reaches your desired creaminess.
Ingredients
- 1 ½ pounds tomatillos (approximately 12 medium), husked and rinsed
- 1 to 2 medium jalapeños, stemmed (adjust quantity based on desired spiciness: omit for mild, use 1 for medium, and 2 for hot)
- ½ cup chopped white onion (about ½ medium onion)
- ¼ cup packed fresh cilantro leaves (more if preferred)
- 2 tablespoons to ¼ cup lime juice (from 1 to 2 medium limes), to taste
- ½ to 1 teaspoon salt, to taste
- Optional: 1 to 2 diced avocados for a creamy avocado salsa verde
FAQ
- What are tomatillos, and how do they differ from tomatoes?
- Tomatillos may resemble small green tomatoes with husks, but they are not the same. They are a close relative of tomatoes and have a distinct tart flavor. Roasting them enhances their taste, making them ideal for salsa verde.
- How can I adjust the spiciness of the salsa verde?
- The heat level of your salsa verde can be modified by the number of jalapeños used. For a mild salsa, omit the jalapeños. Use one jalapeño for medium heat and two for a spicier version. Keep in mind that the actual spiciness can vary based on the peppers’ heat.
- What are some ways to use salsa verde?
- Salsa verde pairs wonderfully with dishes that go well with regular tomato salsa. It is especially delicious with sweet potatoes, eggs, and even as a component in burritos and breakfast tacos. For a creamy version, add diced avocado to the salsa.
- How should I store homemade salsa verde, and how long will it last?
- Store your homemade salsa verde in a covered container in the refrigerator, where it should last for about a week. If you’ve added avocado, it will keep for approximately three days. To prevent oxidation, press plastic wrap against the surface of the salsa.
- Can I substitute tomatillos with red tomatoes for this recipe?
- Yes, you can use red tomatoes instead of tomatillos to create a more traditional roasted tomato salsa. This will result in a different flavor profile but can be a tasty variation.
Tips
- Roast for Flavor: Roasting the tomatillos and jalapeños enhances their flavors significantly. Make sure to broil them until they’re blackened in spots to achieve the best taste.
- Adjust Spice Levels: Customize the heat by varying the number of jalapeños. Use one for a mild salsa or two for a spicier kick, keeping in mind that the actual spice can vary with each pepper.
- Let it Rest: After blending, allow the salsa to chill in the fridge for a few hours. This not only thickens it due to the pectin in the tomatillos but also helps the flavors meld together beautifully.
- Storage Tips: Store your salsa verde in the fridge for up to a week. If you’ve added avocado for a creamy variation, make sure to press plastic wrap against the surface to prevent browning, and consume within three days.
Equipment
- Rimmed Baking Sheet – Essential for broiling the tomatillos and jalapeños.
- Tongs – Useful for flipping the tomatillos and jalapeños while roasting.
- Food Processor or Blender – Required to blend the roasted ingredients and other components into a smooth salsa.
