Salsa verde is an absolute must have item in your kitchen if you are going to prepare Mexican dishes. A staple in every Mexican restaurant and household kitchen, salsa verde is great for topping carne asada tacos (or just about any kind of tacos for that matter). It is also necessary for preparing enchiladas verdes. I even like it on eggs, and of course it is a must have for huevos rancheros. Salsa verde is easy to make, and exceptionally versatile. There are many commercial brands of this wonderful salsa, but homemade, with fresh and traditional ingredients is, in this humble home chef’s opinion, by far the best!
Salsa Verde Recipe-
- 1 lb. tomatillos (fresh is best but, if you can’t get them locally, you can also attain good results with canned, whole tomatillos. See optional cooking directions below)
- 1 medium size white onion
- 3 jalapeno peppers or for even hotter salsa verde, use serrano peppers. Want to have a salsa that really burns? Go for habanero peppers – but don’t say I didn’t warn you, and have some cold cervaza (Mexican beer) on hand!
- 6 large cloves of garlic
- 12 sprigs of fresh cilantro
- 1 tsp. salt (or to taste)
- Peel away all of the papery husks from the tomatillos, and then rinse them thoroughly. This will remove the sticky residue that is characteristic of fresh tomatillos.
- Peel and cut the onion into quarters.
- In a large cooking pot, place all of the ingredients (except the cilantro) with enough water to cover them, and bring it to a vigorous, rolling boil. (NOTE: If you are using pre-cooked, canned tomatillos, do not add them into the pot)
- After a vigorous boil is achieved, turn the heat down to just a lively simmer, and cook gently for about 10 minutes.
- Now place the cooked ingredients, along with the cilantro (and the canned tomatillos, if using) into an electric blender or food processor. Add in just enough of the cooking water to cover the ingredients. Blend until smooth – about half a minute should do it.
- Put 2 tablespoons of cooking oil in the pot and heat it over medium-high flame.
- Next, pour the blended salsa back into the pot with the hot cooking oil.
- Bring to a boil, then reduce the heat to a gentle simmer, and cook for 20 minutes.
- Lastly, add the salt and stir it in thoroughly.
- Your done! Enjoy your Mexican salsa verde with all of your favorite Mexican dishes!
Note: For lots of great, authentic and traditional Mexican dishes to use your salsa verde with, click here.
If you want to skip the work and still have some very good salsa verde, you can purchase some here.
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