Tomatillos are rearing the sticky head again on this blog. This homemade salsa verde is just the latest in a long line of tomatillo recipes. First, there was the fried green tomatillos, then came the bruschetta recipe. Along the way, tomatillos found their way into my tarts, salads and smoothies. They are very sneaky little fruits!
Today, they show up in this salsa verde recipe. It seems that I just can’t get enough of their gluey skin. It has a dense texture, so, they are perfect for almost any recipe.
This is a salsa verde recipe that is on the spicier side. I went with 2 different types of hot peppers because I wanted it to have a kick. Spoiler alert: this salsa verde is for an upcoming enchilada recipe that is to die for! If you are in the mood for easy dinners, this will be the recipe to make.
My philosophy has always been that salsa HAS to be spicy. A spicy salsa adds a layer of taste to any recipe. For example, my roasted corn salsa was so delicious because it had jalapeno’s in it. When consumed with the cups, it was taste perfection in my mouth.
I always prefer homemade salsa over store bought because I can control the salt and the spice. Also, this is the perfect for canning salsa. They make for a great treat year round.
What is your favorite way to use tomatillos?
How to make Salsa Verde
1) Preheat oven to 450 degrees.
2) Remove the husks from the tomatillos and rinse thouroughly. Be sure to remove any of the stickness from the skin of the tomatillos
3) Wash+dry one jalapeno and one red chili pepper. Cut a small slit into each pepper. Oil the outside of both peppers and place them in a baking tray
4) Oil 3 cloves of garlic and place them in the tray.
5) Take 1/4 red onion and remove the skin. Roughly chop the onions and place them on the baking tray
6) Oil the outside of the tomatillos and place them in the tray. Do not chop them
7) Place the tray in the oven and roast for about 20 minutes or until the tomatillos have turned brown.
8) Remove the tray from the oven and let it cool for a few minutes
9) When it is cool to the touch, remove the skin from the peppers and the tomatillos
10) Cut the peppers into halves and remove all the seeds
11) Remove the skin from the tomatillos and roughly chop them
12) Place all the contents into a food processor
13) Add 1/4 tsp of salt and blend at low speed until it is of salsa consistency
14) Add 1/4 tsp of cumin powder (This is optional)
15) Add 1/4 tsp of sugar (This is optional)
16) Add 1 tsp of freshly squeezed lime juice and pulse 2 times.
Place the salsa verde in bowl, garnish with cilantro (optional) and serve. It can stay for about a month when canned