Best Ever Salsa Verde

By this time, you know how much I love Mexican food. And while I LOVE traditional tomato-based salsas, I've also fallen in love with green salsa, or Salsa Verde. Curious as to what ingredients were in it, I looked it up, and it's surprisingly easy. So naturally, I decided to make it myself.

Your life will be changed. This is why I love and hate cooking. I've realized that the more I cook, the more I like to cook, the less appetizing restaurant meals are, and the more I recognize that I can make restaurant meals, and make them taste better (and probably be healthier too, as less salt, oil, etc.) (Exceptions: sushi) Said in a simpler way - it's tough to go out to eat and look at a menu and be like "Hmm, I can make that at home, and this one too, and that one...", so why would I order it if I know I can make it at home? And also ensure it is low in salt, oils, etc? Which will probably make it taste better anyway?

I digress. Salsa verde is awesome. You can eat it with chips or raw veggies. You can cook it with shredded chicken, or shrimp and peppers, or steak, or fish. It is wonderfully tangy, yet fresh and bright and slightly spicy. And super flavorful.

So here's an extremely simple yet delightful recipe for the Best Ever Salsa Verde.

All you need is tomatillos, jalapenos, garlic, cilantro, and white distilled vinegar. That's it. So here's how you make it!

Start by washing and chopping your veggies. For the tomatillos, remove the outer husk, and then give a good scrub under running water to remove the dirt and get some of the waxiness off.

Next, tackle the jalapenos. BEFORE YOU DO ANYTHING, wear protection over your hands!!  If you don't, the jalapeno seeds will be on your hands, and then will burn anything else you touch (like your eyes... cough, mentioning this for a friend, cough).  I use the clear plastic baggie that I get from the produce section of the grocery store.  Slice off the tops, and then slice lengthwise:

 Then using your protection-covered hand, remove the ribs and seeds from each jalapeno half:

So that they look like this!

 Then, quarter the tomatillos, chop up the jalapenos, and add to a medium sauce pan...

Next, add the garlic cloves (minus the paper wrapping), chopped cilantro, and a pinch of salt and pepper...

 ...then add the distilled white vinegar, and puree with an immersion blender (or use a blender)...

Bring to a boil, and then turn down the heat to simmer for 30-40 minutes until the bitterness is gone and a slight tanginess remains.  It should change from a bright green color to...

 ...an off-green color.  This is normal, and good.

Either use immediately, or store for up to 1 week in a container in the fridge and use it as you go!

 

Click here for the recipe!

I've seen variations of this recipe that roast the tomatillos first, and I assume that would give it a smokier flavor. You can definitely try it out yourself.

Stay tuned for recipes featuring this amazing ingredient!