My whole life I was red, you were green. I remember the first time. A day wake boarding on the brown murky of Camp Far West. My head splitting from a migraine. Freddy (who to his family goes by Raul, so if we call, they have no idea whom we’re speaking of) was cooking, which is always a treat.
In front of my drooped head, he slide chips and a quesadilla accompanied by a magic green salsa. Food isn’t on the brain of the head begging for beheading. But with prompting, I’ll never forget, one bite led to many. And while my headache didn’t subside, the salsa remains.
Are you green or red? Do we have to choose? Or can we take both with love and affection. One thing’s for sure, I have an affinity toward homemade, and especially this recipe. For better or worse, food and our life stories are often woven together. This recipe holds a place in my head, and especially my heart.
But I have a secret. I sometimes spin the salsa with a slight variation. Because that’s what sharing recipes is all about, right?
Boiled or roasted – Freddy boiled the tomatillos and peppers that night; the salsa was a true delight. I’ve roasted this salsa many times. The full and smoky flavor follows how blistered you roast the baking pan contents.
How versatile –
- with chips,
- in burritos, quesadillas, or pozole verde
- on tacos or tostadas
- smothering enchiladas
- coating chilaquiles or huevos rancheros
- as a healthy salad dressing
Cinco De Mayo! Where will you be that Sunday night? Big or small, my energy up to and through a holiday waxes and wanes. This salsa carries me through a wane, as it stays fresh for up to seven days.
Salsa Verde - Two Ways
Ingredients:
- 1 1/2 pounds tomatillos (approximately 12 medium) husked and washed
- 1/2 white onion, chopped
- 4 garlic cloves, smashed
- 1 jalapeno or serrano pepper(s) destemmed and washed
- 3/4 cup cilantro, or to taste destemmed and washed
- 1/2 teaspoon kosher salt or 1 Tablespoon chicken bullion
- 1/2 teaspoon ground cumin
Instructions
Roasted
- Preheat oven to broil.
- Peel and discard the outer paper layers of the garlic bulb. Using a sharp knife, cut the top 1/4 to 1/2 inch of the garlic bulb, exposing the cloves. Drizzle or spray a light coat of oil over the exposed cloves. Cover with a small piece of aluminum foil. Place washed tomatillos, jalapeño (if sensitive to spice, seeds removed) or Serrano pepper(s), and covered garlic on a rimmed baking pan.
- Place the baking pan in the top third of oven for about 5 minutes, or until blistered.
- Remove the pan. With tongs, turn the tomatillos and pepper(s). Return pan to the oven and continue cooking for another 5 minutes, or until blackened.
- Let the garlic bulb cool. Once cooled, careful to squeeze the cloves from the bottom up. Peel the paper to expose stubborn but tasty cloves.
- In a food processor or high speed blender, combine chopped onion, cilantro, salt (or bullion), and cumin, roasted garlic, tomatillos, and pepper(s). Blend on medium low or pulse until smooth.
- Enjoy your roasted gold, I mean green!
Boiled
- In a pot cover tomatillos and pepper(s) with water and bring to a boil, then cook for about 10 minutes. When the tomatillos change from bright to olive green, they're done.
- Let stand 5 minutes. Strain, reserving liquid.
- In a food processor or high speed blender, combine chopped onion, cilantro, salt (or bullion), and cumin, garlic cloves, tomatillos, and pepper(s). Blend on medium low or pulse until smooth. The salsa will thicken as it sits, but if the consistency is too thick, add a small amount of the reserved liquid. Season to taste.
- Bask in the magic!
Notes
