Salsa Verde

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Salsa Verde

This is a salsa with so many uses, it’s wonderful with meat, as a dip for chips, or use on tapitias, tacos, burritos, scrambled egg, baked potatoes salads and the list goes on. It can be can be made simply with only a fire for roasting, a knife for chopping, and or a mortar & pestle for grinding.  If using a food processor or blender work in short burst and scrape down the sides often, be careful, over blending can take it to the “baby food” state.  The mortar and pestle, or hand chopping give each ingredient it’s own distinctive taste, juice and aroma with out muddling. The roasted tomatillos give a complex tart-sweet flavor while the roasted peppers add both heat, texture and char smoke essence. The heat scale can be turned up by adding hot peppers until you reach your desired taste level.  I usually blend, and taste on the last few additions of hot peppers because it’s hard to know without tasting, and it’s hard to take the heat away.  The last addition should be chopped white onions, and fresh cilantro just before serving.

Salsa Verde

  • 8-10 tomatillos (more yellow than green seem best to me)
  • 2-3 Anaheim or mild hatch chilies
  • 1-2 jalapeno peppers
  • 1/2 medium white onion finely chopped
  • 1 tablespoon chopped cilantro
  • unrefined sea salt (to taste)
  • fresh ground black pepper (to taste)
  • 2-3 squirts of fresh lime

Remove the paper skins from the tomatillos, and wash off the sticky surface.  Clean the peppers.  Char peppers and tomatillos on a BBQ grill, or in an oven under the broiler, or on a stove top, (cast iron skillet works best).  Turn to get even browning.  If the peppers seem to need more cooking, place them in a bag and let them steam in their own heat a few minutes.  When the Anaheim peppers are cool enough to handle, remove charred skin and seeds from the peppers.  Hand chop or grind in a mortar.  If using a food processor or blender work in short burst and scrape down the sides often. Taste to determine the heat level, prepare the jalapenos, add 1 to 1/2 at a time, checking for your own preference of heat. Set salsa out at room temperature up to 3-4 hours, any longer refrigerate.  Before serving chop onion and soak in cold water or rinse in cold water, long enough to bring out the sweetness.  Chop cilantro, and add along with drained onion. Stir in spices and lime juice.  Serve at room temperature. Enjoy   google – k2 unlimited content

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4 thoughts on “Salsa Verde

  1. Pingback: What the Tomatillo ? | Paniers et Recettes

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  3. Pingback: Palo Santo’s Bluefish with Plantain, Hot Slaw, and Salsa Verde | Prim and Primal

  4. Pingback: Chia Chips; zero digestible carbs, Paleo, Gluten Free, Low Carb | Pam's Tactical Kitchen

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