Tag Archives: Mexico

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!

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

Recipe: Salsa Verde

I tweeted this picture to my farmer followers, most of them had never seen this before…

When I was in my late teens/early twenties I went to Mexico a lot. In typical Megan fashion I became somewhat obsessed with all things Mexican. At one point I convinced myself I was going to move down there and immerse myself in the culture until I became fluent in both Spanish and Mexican cooking. I never ended up moving there, but I did take a lot of cooking classes and learned a lot about the food.

One of my favorite things about Mexico is all the salsa. Most restaurants and taco stands have at least 3 different salsas at your table and they are breathtakingly good. It was very disappointing to come home and have salsa out of a jar. Even worse, is the almost complete lack a salsa verde.

Salsa verda is green salsa made from tomatillos. Tomatillos are those green tomoto-ey looking things in that part of the produce section you never go to.

Tomatillos, still in their husks.

de-husked…

Since so many of my followers had never seen or heard of a tomatillo before I thought this would be a perfect blog post! And since my goal for my garden this year was to grow my own salsa (if the deer would have left my garden alone, I would have accomplished this goal), I get to show off some of my produce!

Husked and washed, fresh from my garden.

My recipe for salsa verde (this is to taste, please adjust according to your preference):

1 1/2 lbs of tomatillos (husked and washed)

1/2 white onion, chopped

1/2 bunch of cilantro leaves (about 1/2 -3/4 cup)

3 jalapenos (de-seed those suckers unless you like the HEAT)

Juice from 3 limes (I love limes – you could probably use less)

1 Tablespoon sugar

Pinch of salt

Slice and broil your tomatillos. About 5 minutes or until they are soft and have pretty black marks.

They should look like this. I use foil because I am lazy and I don’t like to clean up after myself.

I use a glove when handling peppers. Because I always forget I handled peppers and rub my eyes. Then I get sad/mad at myself when I’m in pain for the rest of the day.

Put everything in your cuisinart and blend till it’s smooth.

Get some chips and an ice cold corona and sit in a corner where you don’t have to share.

The good news is the deer don’t eat tomatillo plants. This made me very happy.  However when you plant tomatillos make sure you plant several plants because they are self-incompatible, that means they need two or more plants for proper pollination. I really enjoyed growing tomatillos this year and plan keeping the deer away from my limes and cilantro so my salsa next year will be completely ranch made (I think the salsa will compliment venison very nicely, don’ you?).

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Filed under Ag, food, photos, Ranch life, Recipe, Uncategorized