Salsa Verde

I spent two months in Mexico for a study abroad program. By the time I left, I was so sick of eggs and salsa verde that I did not eat them for a while. After I moved, and started on the current cooking craze, I wanted to try to make my own sauce. Luckily, if you can find the ingredients, salsa verde is pretty easy to make.

Jalapenos or Habaneros
Cilantro (if you want)

I tend to add about one pepper per 2-3 tomatillos, and this makes a VERY spicy salsa. You can always reduce the amount of peppers.

Remove the husks from the tomatillos, and rinse under water. They will be kinda sticky, but dont worry about it. Take the top off the jalapenos or habaneros (and, please, be careful! I did not pay attention one time and burned the corner of my eye with habanero juice! Ouch! You can use latex gloves if you are sensitive. I tend to just hack off the top and dump it into the water, so i never touch the inside.)

Bring a pot of water to boil, enough to cover the tomatillos and the peppers. Salt the water, and boil the tomatillos and peppers for about 10 to 15 minutes.

Reserving the boiling liquid, put tomatillos and peppers into a blender. (You can cool them first if you want). To the blender, add salt, a few cloves of garlic, and a quartered onion. Blend until smooth. (If this is warm, be careful, and be sure to vent the top of the blender).

At this point, you can add cream cheese and make the perfect sauce for enchiladas. Or you can use this salsa directly in cooking. Or, it makes an excellent spicy dip for chips, as an alternative to red salsas.


1 Comment »

  1. […] Cheese Mixture 1 16 oz Jar of Salsa Verde. (or homemade Salsa Verde) 1 8oz package of cream […]

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