I’m finally posting my salsa verde recipe, or everything salsa as I like to call it…because it is good on almost everything.
My favorite things to top with it in no particular order – tacos (obviously), roasted chicken, grilled flank steak, roasted pork tenderloin, and grilled halibut.
A couple of years ago I grew tomatillos. They are surprisingly easy to grow and as they do the plant itself is gorgeous. This year we’re in a new house with a yard that we’ll just say needs a serious overhaul and with a new baby we just aren’t prepared to do it this year. Sadly that means, no garden. But next year I’ll be all over it again.
The nice thing is at this time of year you can find tomatillos in most grocery stores.
YIELD – about 2-21/2 cups
- 1 lb. tomatillos
- 1/2 cup finely diced white onion
- 1/4 cup chopped cilantro
- 1 finely chopped jalapeño, seeds removed
- Juice from 2 small limes
- 2 minced garlic cloves*
- 1/2 avocado, finely diced*
*Special Notes: you don’t need to add the garlic or the avocado, but I do. The garlic adds depth to the salsa and the avocado mellows out the spice a little.
- Remove the husks from the tomatillos and give them a rinse. Line a baking sheet with parchment paper and put the whole tomatillos on the sheet. Turn the oven onto a low broil and put the tomatillos in the oven. Broil until tomatillos are soft and charred with black spots (about 6-8 minutes). Remove from oven and let cool.
- Meanwhile in a mixing bowl combine the onion, cilantro jalapeño, garlic, avocado and lime juice and stir until combined.
- Once the tomatillos are cool, pulse in a blender until pureed. Add the tomatillos to the rest of the mix and stir together.
- I like my salsa a little chunkier so I leave it as is, but if you prefer a creamier salsa add the entire mix to the blender and pulse to get the consistency you want.
You will absolutely love this salsa and the best thing is you can really tweak it to be perfect for you.
If you don’t like spice, don’t worry – just take out the jalapeno. If you want a really chunky salsa, don’t take that extra step and blend it up. If you love it creamy add a whole avocado. If you don’t like cilantro, try mint instead.
This salsa (without the avocado) can stay in the fridge for a week in an airtight container, if you do add the avocado it’s good for about 3 or 4 days. My suggestion is to add the avocado to the amount you’re going to use and put the rest in the fridge and then add more avocado when you use it again next. Whatever way you want it, you can have it!
Till the next recipe,