A quick and easy little salsa that brings a surprising amount of flavour to the party. Just a handful of fresh ingredients and a blitz in the blender gives you an assertive, bright, tart, and spicy sauce to spoon over grilled or braised meats, bold fish tacos, or simply enjoy with some chips, a cold beer and a nice seat in the sun.
I have a handful of authentic Mexican recipes in my back pocket, and this is one of them. Taught to me by a friend, and always made from memory, each time trying to capture that perfect balance of bright, tart spiciness.
On their own, tomatillos don’t have a lot to offer. But combined with a handful of other ingredients and just the right amount of salt to bring out the grassy green tartness, tomatillos can quickly become the perfect counter point to give a little lift to saucy braised meats or bold fish tacos.
It used to be that tomatillos weren’t all that easy to find. Now I see them in most of my frequent grocery haunts and have even come across some locally grown ones in the warm summer months. Next time you see them, you know what to do.
Make this salsa.
Fresh Salsa Verde (salsa verde cruda)
A quick and easy little salsa that brings a surprising amount of flavour to the party. Just a handful of fresh ingredients and a blitz in the blender gives you an assertive, bright, tart, and spicy sauce to spoon over grilled or braised meats, bold fish tacos, or simply enjoy with some chips, a cold beer and a nice seat in the sun.
- 1 lb tomatillos ((about 8-10; check under the papery outer skin and look for the familiar signs of youth: firm, smooth skin without blemishes<br />or wrinkles))
- ¼ medium white onion
- 1 fat clove of garlic
- 1 small handful of fresh cilantro, stems included
- 1 tsp kosher salt, plus more to taste
- 2 jalapeños or serranos ((or a combination of both; you can remove the<br />seeds and the pithy interior if you’re nervous about the heat))
Remove the skins from the tomatillos and wash thoroughly. They have a sticky coating that can be bitter. Cut each in half and put in a food processor or powerful blender with the remaining ingredients.
Blend for at least one minute or until very smooth. Taste and adjust the salt or add more chiles. It should be tart and spicy with a nice balance of salt. You could also blend one ripe avocado at the end for a creamier version that can also help subdue the heat if you've underestimated the verve of the chilies.
Transfer to a clean jar with a lid. Best enjoyed immediately but will keep for a day or two in the fridge. Similar to a fresh guacamole, it will lose some of its vibrant colour and fresh flavour over time. Serve with grilled meats, basically any kind of tacos, or you could also just whip this up, grab a bag of chips, a cold beer and nice seat in the sun.
My Family Food Life 