gluten-free, low-carb, dairy-free, vegan, keto, sugar-free, nut-free, salsa, mexican food
In this recipe you will learn to make salsa verde, a tomatillo based salsa, in four variations. This salsa is so easy to make, and full of flavor, you'll never think about opening a store bought jar again.
Tomatillos are not the easiest thing to find fresh in Saskatchewan, but once your try this salsa homemade you will search them out! I grow my own, clean them and freeze them so I have them year-round. If you are looking for fresh tomatillos, the places I have had luck are Latinos Market on Diefenbaker Drive, Fresh Co at Market Mall or Superstore. The other options is to use canned tomatillos. I've seen La Costena brand tomatillos at all three places listed above. If using canned or frozen you can skip the first step and get right to blending it all together.
The first step in this recipe is to make Salsa Verde Cruda (raw). I use this on dishes that I am going to cook the sauce with - pork verde, chilaquiles verdes, enchiladas or to serve with tacos. Step two will create a Salsa Verde Cocida (cooked). Just like the ones available in jars, but in no way comparable - this will be so much better, I promise. I like this version for canning, accompanying nachos or meat. The third step in this recipe takes this Salsa Verde to another level with the addition of avocado to make true Mexican Guacamole, like you would find in authentic taquerias. This one I would just eat with a spoon straight out of the jar, or pretty much on anything. It is that good. The fourth step changes the process a but by roasting the ingredients to create deep & smoky flavors for Salsa Verde Asada (roasted). This salsa pairs great with barbequed meat & tacos.
Try all four and see which one you like best!
Makes approximately 1 liter of salsa
2lbs tomatillos fresh
4 cloves garlic
1-2 jalapenos or serrano chilis
1 bunch of cilantro
1 tsp white vinegar
salt (to taste)
A LITTLE TIP ABOUT USING CHILIS BEFORE WE START: I suggest removing the seeds from your jalapenos or serranos, but don't discard of them quite yet! I like to start with one deseeded chili, taste the salsa, and add another or some seeds to reach the perfect level of desired heat. The same goes for salt - I add, taste and adjust accordingly. You can always add more, but you can't take it away. Remove seeds from your chilis for Step 4 Salsa Verde Asada after roasting them.
Step 1: Salsa Verde Cruda
Peel, wash and dry your tomatillos (skip this step if using canned or from frozen). Add all ingredients into a high powered blender and process until smooth. Add more water as needed to get a smooth consistency. Grab a tortilla chip and taste test for spice and salt.
Step 2: Salsa Verde Cocida
Take your salsa cruda from step one and pour it into a large pot. Cook on medium-high, stirring occasionally, until you see your salsa change in color. This takes about 10 minutes. Allow it to simmer for a few minutes. Remove your salsa from the heat and let cool.