Salsa Verde
Salsa Verde
Made from delicious green ingredients — like tomatillos, jalapeños, and fresh cilantro — this salsa verde is tangy, fiery, smoky, and 100% good enough to eat with a spoon. There are endless ways to enjoy it. Serve it with tortilla chips before dinner; use it as an enchilada, quesadilla, or taco sauce; drizzle it over carne asada or chicken fajitas; or spoon it over rice. You really can’t go wrong!
What you’ll need to make salsa verde
The main ingredient in salsa verde is tomatillos, a tart Mexican fruit that resembles small green tomatoes covered by a papery husk. They’re related to tomatoes but have a distinctive tart flavor. (Note that they are not the same as green tomatoes, which are simply unripe tomatoes.)
You can find tomatillos in most grocery stores. Select ones that are bright green, firm but not rock-hard, and bulging from their husks. (And try to get tomatillos that are fairly uniform in size so that they roast evenly.)
Before using tomatillos , remove the papery husk. You’ll notice that they have a sticky substance on the surface — just rinse them under water and it will come right off.
STEP-BY-STEP INSTRUCTIONS
Place the tomatillos, onions, garlic, jalapeño pepper, and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and charred, 10-12 minutes.
Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro.
Pulse until chunky, then taste and adjust seasoning, if necessary.
Transfer the salsa to a bowl and serve warm, at room temperature, or slightly chilled.
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