Salsa Verde - Two Ways
A simple and flavorful recipe; this is a salsa for all seasons! Fill tacos and burritos or smother your favorite enchilada or tostada recipe with this rich green salsa.
Servings 16 servings
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
Gifted by our friend Freddy, adapted for roasted, kosher salt, and cumin.
Salsa Verde keeps for about 7 days.