may 5, 2016

salsa verde

Happy Cinco de Mayo! I don’t need an excuse to prepare Mexican food, but I’ll gladly take one. I’ve never cooked with tomatillos (or so-called husk tomatoes) before, so I decided this year to plan a meal with them as the starring ingredient. I have tasted them before–salsa verde is one of my favorite Mexican restaurant condiments. There are many variations to recipes and cooking methods of course, but here everything’s boiled, rather than kept raw or roasted. A little spicy, a little tart, it’s bright and fresh-tasting and incredibly easy to make. Pick good-quality produce and you can’t go wrong!


salsa verde
  • 1½ pounds tomatillos, husks and stems removed
  • 2 jalapeño peppers, stem and seeds removed
  • 1 white onion, skin removed and cut in half
  • 1 bunch fresh cilantro, leaves and tender stems roughly chopped
  • Kosher salt and lime juice, to taste
  1. Combine tomatillos, peppers, and onion in a medium saucepan and cover with water. Bring to a boil then reduce to a simmer. Cook until everything has softened, about 10 minutes, stirring occasionally to turn.
  2. Drain vegetables well then transfer to a food processor. Add cilantro and a large pinch of salt. Pluse for a few seconds, or until a chunky puree is formed. Transfer to a bowl and season to taste with salt or lime juice. Chill and serve with chips or as a condiment to tacos, etc.


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