Hi everyone! I know its been a long time since I posted – our lives have been very busy but I will fill you in on that later. Right now I am so excited to share an easy salsa recipe with you. Our daughter Katy is an excellent cook and she taught me how to make salsa verde in my own kitchen. Easy doesn’t mean plain – no way – this salsa will tickle your taste buds. I have yet to find a store bought salsa that is salt, sugar and oil free. Look no more – you can actually make this in a short amount of time and you will never want store bought salsa again. If you have a Mexican market nearby I encourage you to seek it out and buy some really fresh tomatillos for this recipe. The turnover on tomatillos at the Mexican grocery store will most likely be better than at your regular grocery store and the price might be much lower as well.
This is hubby Tom at the Mexican market with me. Just look at all these tomatillos also known as the Mexican husk tomato.
Peel off the husk and place in a colander to rub and rinse off the sticky coating.
Cut the tomatillos in half and place on a baking sheet along with some fresh garlic cloves and Serrano peppers. Broil until lightly browned. Flip them over and broil the other side.
This is how they look when removed from the broiler. Remove the garlic from the peels, cut the ends off the peppers. The sauce gets thicker as it sits. Delicious as a salsa for all of your favorite Mexican – Southwest recipes or perhaps you will choose to use it for some vegan enchiladas smothered in salsa verde!
Place the tomatillos along with all the juices, garlic cloves and peppers into a food processor or blender along with water and process.
If your onion is really strong try rinsing it under cold water – it will help to wash away some of that strong onion juice. The onions I have been getting lately have been so strong and this trick works well. Add chopped onion, cilantro (and salt if using) to the food processor and process until you have the desired consistency.
This is truly the best salsa verde I have ever had! Thank you Katy for teaching me how to make this insanely delicious salsa. Make half a batch if you simple need salsa for a topping with your favorite vegan recipes. If you want to make enchiladas with salsa verde make the full recipe to ensure you have enough to cover the enchiladas and have salsa leftover to pass at the table. If you like to give food gifts keep this recipe in mind – your friends and family will love you for it. Savory gifts are always well received!
Easy Salsa Verde
- Broiler, food processor or mixer
- 2 pounds tomatillos – husks removed washed and rinsed
- 6 garlic cloves or more to taste – not peeled
- 1-2 serrano chiles washed
- 1/2 cup water
- 1 medium onion diced – rinsed with cool water
- 1/2 -3/4 cup fresh cilantro
- 1/2 teaspoon salt – if using – its not needed
- freshly ground black pepper to taste
- Remove the husks from the tomatillos, wash well and rinse, cut in half, place on a rimmed baking pan that is broiler safe. To that pan add the garlic cloves with the skins left on and the washed serrano chiles.
- Broil for 4 minutes or until lightly browned, turn everything over and broil another 4 minutes.
- Cut ends off the serrano chiles and remove the garlic from the skins.
- Place the tomatillos along with all the juices into a blender or food processor along with the garlic cloves and 1 or 2 chiles along with the seeds or not depending on how hot the chiles are and how much heat you want the salsa to have, add the water and process – add the onion, cilantro and salt and pepper if using, process until desired consistency is achieved. If its too thick add a little more water. It does thicken as it cools but becomes more loose as it warms up.
Lentil Tacos topped off with salsa verde. If you don’t use corn tortillas try romaine lettuce taco cups.
Chef AJ’s Portabella Mushroom Chili – ladle into your bowl and top with a spoonful of salsa verde.
Use as enchilada sauce for vegan enchiladas made with chunks of cooked potatoes and beans.
Sub for the store bought salsa in my Chipotle Burrito Bowl.
Nourish Bowl with rice, beans, greens and topped off with salsa verde.
Its the perfect topping for my Black Beans – Slow Cooker. O
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