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.
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!
- 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)
Place peppers and tomatillos on a cookie sheet with edges and broil until you have lovely char marks.
Then place the onion, cilantro, garlic and pepper/tomatillo mixture in your cuisinart and mix until smooth.
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.
Place in sterilized jars and process in a boiling-water canner for 15 minutes.