Tuesday, December 13, 2011

Salsa Verde

Put a little salsa in your step with this recipe for a tangy green salsa.

The star of this post is the tomatillo. The tomatillo is similar in appearance to a green tomato, but it's flavor is very different. It is a tart fruit with a slight sweetness that you'll often find in most green salsas. When you buy them fresh, they come in a husk that needs to be removed prior to cooking. The easiest way to do this is by soaking them in water for a few minutes and then peeling off the husk.

The tomatillo can be roasted, boiled, toasted, or fried. For this recipe, I like to roast them for a smokey flavor that I think goes well with its tartness.

Salsa Verde


1 lb tomatillos
2 serrano peppers (or jalapeños, they are less spicy)
1 small white onion, quartered
2 garlic cloves
1/2 cup cilantro
1 tsp lime juice
Salt and pepper to taste


Preheat oven to broil

Place the first three ingredients on a baking sheet and coat with a bit of olive oil. Note: If you want to reduce the heat of the salsa, remove the seeds from the peppers. Place under the broiler for about 8 minutes or unil the skins of the tomatillos and peppers have charred. Feel free to remove the peppers and/or onions if they are ready before the tomatillos.

Put everything in a blender and puree. Season to taste.

Try replacing peppers with any of the following for a variation on this recipe: 2-3chipotle peppers, 1 roasted poblano, or 10-12 chiles de arbol (tree chiles).

Great salsa for tacos or chip dipping!


  1. For those of us who have BARELY any experience picking out produce - could you explain what to look for in a tomatillo? Larger? Smaller? Darker? Lighter?

  2. Hi Puv! As far as size, it doesn't really matter. What you want to look for is a consistent color all around and that it's still slightly firm, but not too hard. You want them to be a bright green and look for bruising or dark spots. Hopefully that helps!