August 6, 2009

Salsa Verde II

salsa verde 010

Bottled salsa. I’ve bought many a jar in my day. I think most of us have. In fact, many of us have a bottle sitting in the fridge right now. And for convenience’s sake, a bottle of salsa is a great, healthy, go-to condiment, perfect to accompany tortilla chips, scrambled eggs, tacos, or even to top a piece of grilled chicken. But we all know that bottle, no matter how fancy the label, can never be quite as tasty as a freshly made salsa. Sometimes, you just need more.

In all honesty, salsa is not that hard to make. If you have a food processor or blender, it’s a snap. And when making it from scratch, there is no limit to the varieties of salsa you can prepare. Different vegetables, fruits, and spices can be used to create new experiences, and you can use them raw, simmered, or even roasted to bring different flavors to your salsa. Because of this freedom, it’s not very often that I make the same salsa twice.

Hence the reason for another salsa verde recipe. My first was in response to the Hatch chile season (which is fast-approaching!). This salsa was created as an accompaniment to some marinated, grilled fajitas we were having for dinner the other day. (Sorry, no recipe on that one…I cheated. A Latino grocery I have been visiting a lot lately had marinated beef fajitas on sale for $1.97/lb…couldn’t pass it up. They were pretty tasty though, I have to admit. And my visit to that grocery also allowed me to find some wonderful tomatillos, which led me to this salsa.) With an abundance of fresh serrano chiles that I picked up at the McKinney Farmer’s Market, this salsa was born.

Salsa verde typically involves simmering the tomatillos in water. And with this recipe, you can choose to do that. In my opinion, though, roasting the tomatillos and peppers for a short while intensifies the flavors, and adds a subtle sweetness that I thoroughly enjoyed. And although I intended this salsa to be served with fajitas, most of it was eaten (by me) with tortilla chips (during the preparation of the rest of the meal). Not that I would ever eat while cooking…

 

2 ½ lbs tomatillos, husked, rinsed, and sliced in half

3-4 serrano chiles, seeded and sliced in half

½ large yellow onion, chopped

1 garlic clove, chopped

¾ c cilantro, chopped

Juice of 1 lime

Zest from 1 lime

Salt to taste

Preheat broiler. Place tomatillos and serranos cut-side down on a foil-lined baking sheet. Place under broiler, about 10 inches away, for about 10 minutes or until the skins are lightly blackened and there is juice coming from the tomatillos and peppers.

Place all ingredients into a food processor and pulse until everything is finely chopped. Season with salt to taste. Serve warm, or cool in refrigerator.

17 Responses to “Salsa Verde II”

  1. Nice. I love homemade salsas. I need to get me some tomatillos!!

  2. Yummy! Excellent Recipe. For a smoky flavor, you can also pop the tomatillos on the grill or in the oven (on broil). Once they are significantly blackened the skins just fall apart and it imparts a wonderful smoky taste to any salsa!

  3. Easy & delish! What more can we want?

  4. This looks yummy!

  5. Wooooohooooo! Salsa is my FAVORITE food group! Can’t wait to make this one. Thanks!

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  7. This looks delicious – and a nice change of pace from the traditional red, tomato-based salsa. Plus, I can’t pass up anything with cilantro – yum!

  8. Looks so good! Can’t wait to try it.

  9. I look at it and my mouth start feeling “ooh it’s a spicy delicious dip” Yum

  10. Salsa Verde is my ultimate favorite salsa but for some odd reason I always buy a bottle at the store and I don’t know why. This recipe is on my list to do.

  11. I love salsa verde.

    It is my favorite on top of chicken enchiladas.

    thank you for sharing.

  12. This is a great reminder to avoid being lazy about salsa, particularly when we’re in the height of tomato season. I really am partial to tomatillo salsas like the delicious-looking one you made here.

  13. I love salsa verde!! I have tons of tomatillo’s growing in my garden! They are soo prolific :)

  14. you just inspired me to make my own salsa verde, I would probably use it on everything since I love the flavor and spice that salsa verde gives to dishes.

  15. I’m with you, roasting tomatillos is the way to go. Unfortunately my tomatillos are not as prolific as the other Diana’s are. We lost all of the plants so we’re tomatillo-less this year.

  16. Homemade salsa verde is so good! I did the same thing that you did; I boiled the first time and roasted the second time and every time since. The roasted is definitely the way to go.

  17. Pingback: Tasty Eats at Home » Roasted Chile Salsa Verde

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