It’s the great Mexican food debate: which salsa is best? Red or green? I’ll of course eat both, but I am totally a green salsa girl. I’m in love with anything verde on the menu. That’s why it’s kind of a travesty that I’ve never made homemade Salsa Verde before. Why on earth did I think it was more complicated than chopping up red tomatoes, onions and cilantro. Silly, Jenn! Now that Cinqo de Mayo is just a few days away, I decided it was definitely time to get my green salsa on!
The tomatillo is definitely my new best friend! So modest and covered up like corn, yet so green and sassy like a pepper. The base of this recipe comes from Gwyneth Paltrow’s new cookbook It’s All Good, but I modified it a bit to use ingredients I had on hand. You can also adjust the spiciness by adding more or less ribs and seeds from the jalapeño. A good food processor comes in handy because you don’t want your salsa verde too chunky. Enter my other new love!
To whoever bought us our food processor as a wedding gift: you are an angel! I hate to admit this, but it’s been 4 years since our “I do’s” and I just used it for the first time last night to make this smokin’ salsa! A food processor was the first gift I put on my registry and the one I was most excited about receiving, but due to 2 moves across the country and limited kitchen space (blog idea!) I never got the chance to break it out. Now… I don’t know how I ever lived without it! I’m hooked!
Viva Cinqo de Mayo and Viva Green Salsa!
Have a great weekend everyone!
6-7 ripe tomatillos (roughly chopped)
2 jalapeños (roughly chopped and seeded for mild salsa)
3 cloves garlic (cut in half)
1/2 a red onion (roughly sliced)
Juice from 1/2 a lime
A handful of cilantro leaves (more or less depending on your taste)
1. Set your oven to broil. Line a baking sheet with tin foil. Put the tomatillo pieces, garlic, 1 chopped jalapeño, and red onion slices on the sheet. Sprinkle with a big pinch of salt.
2. Broil until vegetables are soft 8-10 minutes. Remove from oven and let cool briefly.
3. Add broiled vegetables to a food processor, toss in the second jalapeño (ribbed and seeded if you want it mild), lime juice and cilantro leaves. Add another pinch of salt. Pulse ingredients until they are blended but not pureed.
4. Refrigerate for an hour or so if you prefer chips and salsa, or keep warm for enchiladas, tacos and Fajitas.