Mexican Salsa Verde
The exquisitely piquant Mexican Salsa Verde
Salsa verde (Green sauce) is a type of spicy, green sauce used mostly in traditional Mexican cuisine made of tomatillo (also called Mexican husk tomato), green chili peppers, onions, garlic and herbs. Tomatillos are from the same family as tomatoes, but really they are more closely related to the gooseberry.
Be warned, while most salsa verde sauces look absolutely the same, they vary in overall spiciness. Some recipes use extremely mild chilies. This recipe amp up the heat with jalapeño peppers or its hotter cousin the serrano peppers.
This recipe uses broiled tomatillos, rendering a deep charred, almost smoky flavour that mellows the tartness.
Tip: Instead of an electric blender use a stone mortar and pestle. A molcajete is a stone mortar and pestle traditionally carved out of a single block of vesicular basalt from Mexico. typically round in shape and supported by three short legs it's great for grinding spices and making salsa and guacamole because The rough surface of the basalt stone creates a superb grinding surface that maintains itself over time giving everything a nice coarse and rustic feel.
Ingredients
1 1/2 lb tomatillos
1/2 cup chopped white onion
2 cloves (or more) garlic
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
2 Jalapeño peppers OR 2 Serrano peppers, stemmed, seeded and chopped (I used whole for more heat)
Salt to taste
Directions
- Remove papery husks from tomatillos and rinse well.
- Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.
- Add chili peppers and a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
- Blend tomatillos, chili peppers, garlic, chopped cilantro and lime juice
Usage
- Salsa verde is most commonly served cold as a dip with tortilla chips.
- Another possibility is to add salsa verde to rice and beans.
- Some people prefer to add sugar to the sauce, they believe that sugar balances the acidity from the tomatillos and adds an extra dimension to the taste.
- Adventurous cooks add toasted nuts or roasted vegetables or even potatoes. All these add texture and flavor to an already rich sauce.
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