Salsa Verde
CONDIMENTS THAT GO BEYOND CHIPS AND SALSA
Yes, Cinco de Mayo food’vaganza is going on over here in Denver guys! As I mentioned in my last post, this week I’m doing 3 kind of salsas that are not only yu-mmm, but can be “nimbly” consumed. Yes, we’re talking about slathering over some chunk of meat, chicken, fish or crunchy carbs other than your typical tortilla chips.
Okay, so today, I’m making salsa verde. Tomatillos are the hero for this wonderfully vibrant sauce. These round and plump fruits look a lot like green tomatoes, except that they have a super tart, lemony flavor! Usually spooned over carne asada or chicken enchilada and grilled shrimp in many Mexican restaurants, salsa verde is extremely versatile. Easy to make, using only a handful of ingredients with sun-kissed flavor, what’s not to love about this condiment? Nothing!
Salsa verde, you guys. Let’s give it a chance to make some yourself. Much tastier, fresher and healthier. Get those fun looking, clothed in paper thin husks, and sticky to the touch tomatillos. They keep well in a dry and ventilated area, think hanging basket 🙂 Stored in their husks, they last for about two months. You can also place these babies in a paper bag and set them in your fridge crisper drawer and they will last for about a month. Easy enough.
Looking forward to Cinco de Mayo. It’ll be a lot of fun. Meanwhile, let’s enjoy the brightness of Mexican food, starting with this easy to make condiment. Celebrate life, one Mexican dish at a time. Oooh… I like how that sounds. Tagline anybody?
- 6 tomatillos, husked and rinsed
- 3 tablespoons roughly chopped white onion
- 2 serrano chili peppers, chopped
- 1 tablespoon coarsely chopped garlic
- ½ teaspoon sea salt
- ¼ chopped fresh cilantro
- In a saucepan, over medium high heat, combine tomatillos and water to cover and bring to a gentle boil. Cook, uncovered, until soft but not soggy, 8-10 minutes. Drain and transfer to a blender. Almost everyone in the pool: onion, chili peppers, garlic and salt.
- Pour into a bowl and garnish with cilantro.
