Salsa Verde

Some of my tomatillos turn purple!

Salsa Verde Traditional
Makes 3 cups  

This traditional salsa recipe is much thicker than the cooked  recipe below, and it is also sweeter and milder.   If you make a batch of each of these recipes and then mix them together after they’ve chilled in the refrigerator over night, then you’ve got the best of both salsas in one!  I use Salsa Verde when I make guacamole, and on fish tacos.  It goes well with chicken enchiladas or as a condiment for any dish that needs a little extra excitement!  

Ingredients:
1 ½ lb tomatillos
½ cup chopped white onion
½ cup cilantro leaves
1 Tbsp fresh lime juice
¼ tsp sugar
2 Jalapeno peppers or 2 serrano peppers, stemmed, seeded and chopped
Salt to taste  

Preparations:
Remove papery husks from tomatillos and rinse well.  Cut tomatillos in half and place cut side down on a foil-lined baking sheet.  Place under a broiler for about 5 – 7 minutes to lightly blacken the skin.  Take out of the oven and let cool down.   

While the tomatillos are cooling off chop up the onion, cilantro & chilli peppers.  Then put everything into a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.  Season to taste with salt.  Cool in refrigerator.  

Salsa Verde Cooked
Makes 4 cups  

This salsa recipe is more tart and the spices really give it a wonderful flavour.   It’s not as thick as the Traditional Salsa Verde.   Both salsa verdes will firm up after they sit in the fridge overnight.  

Ingredients:
1 lb tomatillos, husked
½ cup finely chopped onion
1 tsp minced garlic
1 serrano chile pepper, stemmed, seeded & minced
1 red Jalapeno pepper, stemmed, seeded & minced
2 Tbsp chopped cilantro
1 Tbsp chopped fresh oregano
½ tsp ground cumin
1 tsp salt, or to taste
2 cups water  

Preparations:
Place the tomatillos, onion, garlic, and chile peppers into a saucepan.  Season with cilantro, oregano, cumin, and salt; pour in water.  Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft.  10 to 15 minutes.   

Let the salsa cool a bit and then pour into a food processor, or blender, and carefully pulsate the tomatillos and water until it’s the consistency you prerer.  I always prefer a little chunky over smooth.  

Jan’s Salsa Verde Recipe
Makes 7  cups   

Take the cooled salsa from both the above recipes and mix together.  PERFECT!

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