Salsa Verde takes a place as one of the master sauces in Mexico. It has a reputation as far and as wide as the number of variations you can find. The interesting thing is how incredibly versatile it is. Not only is it something that is great on it’s own simply eaten with tortilla chips, it is also the basis for many classic dishes. With this recipe we try to create the standard classic without too much heat or experimentation.
What defines salsa verde?
Salsa verde is amazing simply because it is so incredibly simple with just 4 ingredients. Of course the key is tomatillos. As with so many other Mexican salsas and dishes, garlic, onion, and cilantro also play a vital role. The key is to not overthink it. Many people think that it can’t be that simple but it really is. There are various methods of cooking the ingredients also such as grilling, frying, simmering, or charring, or even eating raw (salsa cruda), the ingredients but again we are going with the simple method here hoping you can enjoy the classic and all of the applications it has to offer.
What is it good for?
We could write a separate book here, but generally speaking it’s good on just about anything. Due to the natural acidity found in the tomatillos, it holds up against the fattiest and meatiest of entrees. But it also does well on delicate foods such as eggs, tofu, and scallops. It can also be a vehicle to add other spices such as dried chiles, fresh herbs, and more. After you have tried this recipe branch out the next time you make it and try just a little taste of other things:
- Fresh herbs other than cilantro such as lemon balm, oregano and mint.
- Pureed nuts and seeds such as pumpkin, almond, and sesame.
- Dried chiles such as morita, chipotle, and ancho.
- Stocks and spices such as seafood broth, chicken stock, beef braising liquid, and even Japanese Dashi.
- Use as a basis for other recipes such as soups and stews, or add to eggs to scramble. Pour over enchiladas or use for nachos and chilaquiles.
Salsa Verde
Equipment
Ingredients
- 8 ounces Tomatillos
- 1 ounce White Onion Can also use Spanish Onion or Yellow Onion
- 1 piece Garlic
- .25 piece Jalapeno
- 1 tbsp Sea Salt
- .3 bunch Cilantro
Instructions
- Gather ingredients for the salsa. The onion, garlic, and jalapeno can be large pieces since they will get pureed. Leave the tomatillos whole however. Meanwhile bring a sauce pan with about 2 quarts of water to a boil.
- Peel the tomatillos but leave whole. If they are excessively dirty rinse them, otherwise they will be cleaned by the boiling water.
- Place the tomatillos, chopped onion, jalapeno, and garlic into the simmering water. Cook for about 6-8 minutes until they lose their color but remain firm. Do not overcook as they will eventually melt into the water. When they have lost their bright green color they are ready. Strain and put into blender bowl, and leave at room temp for about 30 minutes to cool. Some liquid will come out and they will continue to cook but that is ok. Break the cilantro by hand by twisint, or rough chop. Some stems are ok. When completely cooled at the cilantro and salt and blend. Blend until just pureed, you should still see some seeds from the tomatillo.
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