Salsa Verde

Tomatillos. For years I wondered what they were in my grocery store.

Tomatillos. For years I wondered what they were in my grocery store.

When I went to Mexico for the first time I was amazed at all the salsas and sauces they had at every table. I mean, I’m from California so I’ve been exposed to decent Mexican food for most of my life, but nothing compares with going to the food’s natural habitat to realize how much everything you’ve had before, sucks.

Once I learned what tomatillos were I grew to love them. Not scary at all!

Once I learned what tomatillos were I grew to love them. Not scary at all!

I became enamored with salsa verde (thats the green stuff). When I came home to California the salsa verde I found was lacking. It simply wasn’t flavorful like it was supposed to be, spicy is one thing, but flavor is a whole other.

I took a Mexican cooking class and pumped my Mexican friends for tips and recipes. After a few years, I managed to make a decent salsa verde. I’m pretty hardcore about it these days, I grow jalapenos, tomatillos, onions, and limes.  And know what? It’s worth it!

 Salsa Verde 

  • 6 cups husked and chopped tomatillos
  • 1 large onion chopped
  • 1 1/2 cups jalapenos (I leave most of the seeds in because I like the hot)
  • 4 cloves garlic
  • 3 tablespoons cilantro
  • 2 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 3/4 cup white vinegar
  • 1/2 cup lime juice (I’ll actually use half bottled lemon)
I like to use foil, it just helps with the cleanup.

I like to use foil, it just helps with the cleanup.

Place peppers and tomatillos on a cookie sheet with edges and broil until you have lovely char marks.

Burnt=yum

Burnt=yum

The basics.

The basics.

Then place the onion, cilantro, garlic and pepper/tomatillo mixture in your cuisinart and mix until smooth.

The cuisinart is one of my favoritist things ever.

The cuisinart is one of my favoritist things ever.

Place all ingredients in a large saucepan.

Bring to a boil, then simmer for 10 minutes.

At this point you can place it in your refrigerator to enjoy on everything.

OR

Place in sterilized jars and process in a boiling-water canner for 15 minutes.

This is so good and fairly easy. This winter when I am enjoying my summer tasting salsa verde, I'm going to pat myself on the back!

This is so good and fairly easy. This winter when I am enjoying my summer tasting salsa verde, I’m going to pat myself on the back!

12 Comments

Filed under Ag, agriculture, food, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized

12 Responses to Salsa Verde

  1. dbsupply

    Great timing! We would love your permission to re-post this as our “Recipe of the Week” on Wednesday? Thanks in advance.

  2. That looks like work!
    Now I’m hungry!
    By the way: I’ve found that Mexican food here in California generally sucks anyway, and I’ve NEVER been to Mexico. The kind of Mexican cuisine I’ve had in New Mexico pretty much spoiled it for me here.
    If you want to add some great ingredients to your Mexican fare, might I suggest some Hatch, NM Green Chile’s.

  3. Thank you for this! I love salsa verde but this recipe is far and away better than the one I’ve been using.

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