I got to spend last week at a Youth Camp with a bunch of friends from our days (years) in Texas. It was wonderful to be with them again, and I was reminded how much I missed them.
Every night after all our work was done, one of the ladies would cook and make some “real food” (as opposed to camp food)…
Everything was great, but the homemade salsa was the best! I realized it had been a long time since I had made any, and decided I better make some as soon as I got back home.
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Today I went to the local Farmers Market and bought a bunch of fresh ingredients to make several kinds of salsa. The first one I made was Salsa Verde.
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To make salsa verde, (literally means “green sauce”), you need tomatillos, which come wrapped in a soft almost fabric-like covering.
Remove these husks from the tomatillos…
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After removing the husks, wash the tomatillos thoroughly (I actually use a sponge with soap & water). Some have dirt and other residue, and you want to be sure and get all that off.
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Rinse well and drain.
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I like to dry mine with a clean kitchen towel before I roast them.
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There’s several ways to make salsa verde. You can either roast the ingredients or boil them. I like to roast them because I think it adds more flavor.
Place about 2 lbs of tomatillos on a roasting pan. I use a 12 inch pizza pan and put it in my toaster oven. I find that it does the job quickly and easily.
Add about half a medium onion, two cloves of garlic with skin on, and 1-3 Serrano peppers. How many peppers you add depend on how hot you like the salsa. I added two but found they were too hot, so next time I only added one and it was perfect.
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Put under the broiler for about 10-12 minutes, until everything looks charred and a bit mushy.
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Place all the roasted veggies in the blender, along with about 1/4 cup of cilantro (more if you really love cilantro, less if you don’t care too much for it). Add 1/2 tsp of salt, and a pinch of sugar.
Blend until desired consistency. Some like it more chunky, but I like it well-mixed for a smooth consistency.
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It makes a great topping for grilled fish, tacos, fish tacos,
enchiladas, breakfast tacos, just about any dish.
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Give it a try,
I know you’ll love it!
Happy Cooking!
Daisy
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Recipe for Salsa Verde
1-2 lbs tomatillos, husks removed,
1/2 onion
2 cloves garlic (skin on)
1-2 serrano peppers
1/4 cup cilantro
1/2 tsp salt
Pinch of sugar
Place first four ingredients in a roasting pan and broil for 10-12 minutes, until tomatillos are charred.
Place roasted veggies in blender. Add cilantro, salt, and sugar. Blend until desired consistency.
Serve along your favorite tacos or main dish.
Enjoy!
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A Daisy Garden 