Homemade Salsa Verde made in just 15 minutes with fresh tomatillos.
Homemade salsa verde is actually pretty easy to make and just requires a few fresh ingredients that can be found at most local grocery stores.
Most salsa's are made by roasting the ingredients to create smokiness and depth in flavor. However thanks to my Mother in law, this salsa verde recipe requires no roasting. Instead we boil to tomatillos and blend them with fresh cilantro.
How to prepare the Tomatillos
The base for salsa verde is tomatillos. If you've never seen one, they look just like a green tomato, but covered in a husk.
If you're not using the tomatillos that day, store them in a bowl with no lid, and place in a cool dry place.
When making the salsa, start by removing the tomatillo from the husk and place in a colander. The tomatillos have a waxy residue from the husk. They need to be washed well then dried with a kitchen cloth.
If they are really waxy, you can add a little bit of vinegar to a bowl of water and place the peeled tomatillos in the bowl for a few minutes, then rinse again.
How to Make the Salsa
Place the washed tomatillos in a small pot with half an onion, and 1-2 Jalapenos (depends how spicy you want it). Cover with water and boil for about 10 minutes.
The tomatillos will go from bright green to a yellowish-green after boiling.
Using a slotted spoon, transfer the tomatills, onion, and jalapeno to a blender and add half a cup of the cooking liquid.
Then add a handful of cilantro, 2 raw garlic cloves, and salt. Blend well and taste for seasoning.
Pour into a jar and place in the refrigerator to cool down. Salsa can be stored in a airtight jar for about a week in the refrigerator.
You can also store smaller portions in a freezer safe bag, and defrost what you need. The salsa still tastes great!
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Easy Homemade Salsa Verde
- 1 lb Tomatillos Husk removed and rinsed well
- ½ Onion Halved
- 1- 2 Jalapenos Can be de-seeded for less spice, use more or less depending on how spicy you want it.
- Cilantro Handful (some people love cilantro, some don't, so use what you prefer.)
- 2 Cloves Garlic
- ½ tsp Salt
- ½ Cup Cooking Liquid
- Remove husk from tomatillo and place in a colander. Rinse well to remove waxy residue from skin. You can also use a kitchen towel to remove all the wax from the skin.
- Place rinsed tomatillos in a small pot with halved onion, and jalapenos. Cover with water and boil for about 10 minutes, till they soften.
- In a blender add a handful of cilantro, 2 raw garlic cloves, the boiled tomatillos, jalapeno, onion, and ½ cup of the cooking liquid, and salt. Blend well and taste for seasoning. You can also add canned green chiles afterwards to make it chunkier, or once cooled, add diced avocado. Store in airtight jars in the refrigerator up to 5 days or freeze if needed.
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