This Charred Tomatillo Salsa Verde is the answer to all of your questions… What should I put on my tacos? What sauce would be good on these enchiladas? I’m tired of plain eggs, how can I spice ‘em up?
Charred Tomatillo Salsa Verde is good for all of these, and more!
Google salsa verde and you will find many different recipes, many variations, and even many different ways to make it.
But, typically, the recipe uses some combo of tomatillos (more on those in a minute), onion, garlic, chile peppers (serrano or jalapeño), cilantro, lime juice, salt and sometimes spices.
Charred veg ready to blend
Now that you have the ingredient rundown, let’s talk about tomatillos.
Tom a what?
The tomatillo (pronounced tom-ah-TEE-oh), also known as the Mexican husk tomato, looks like a little green tomato with a papery husk.
It’s in the nightshade family, like tomatoes, and has a vibrant citrusy flavor. Typically tomatillos are cooked before eating and are the base of many green sauces used in Mexican cuisine.
You just look for blemish-free ones with husks attached, then remove the husks before using.
Add charred veg to a food processor
The recipe…
For my recipe I like to use:
- tomatillos
- white onion
- garlic cloves
- jalapeno pepper
- lots of cilantro
- lime juice
- cumin
- salt
Some cooks make it raw, while others char the vegetables first. Some techniques call to purée the veg, some to pound them in a mortar and pestle.
For my recipe, first you roast the onions, peppers, etc.. Then purée in a small food processor with the cilantro, lime and cumin. And, boom! Charred Tomatillo Salsa Verde!
Not only is this salsa verde easy to make, it may just be your new favorite topper for enchiladas, tacos, grilled seafood and more.
The question isn’t where can I use Charred Tomatillo Salsa Verde, it’s where can’t I use Charred Tomatillo Salsa Verde.
Where can you use this salsa verde?
- tacos
- fajitas
- burritos
- taquitos
- enchiladas
- quesadillas
- as a dip
- in wraps
- scrambled eggs
- huevos rancheros
- on grilled salmon, shrimp
- on grilled chicken, steak, etc.
Or anything you like a little heat with!
If you make this recipe let me know what you think, I love hearing from you! Comment below or tag me on Instagram with your recipe pics!
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
cup
|
- 5 each tomatillos husks removed and halved
- 1 each jalapeño or serrano pepper remove seeds for less spicy
- 1/2 each white onion you’ll only need half, cut into quarters
- 3 each cloves garlic in skins
- 1 cup fresh cilantro packed
- 1 each lime juiced
- 1 generous pinch ground cumin
- 1/2 tsp sea salt
Ingredients
|
|
- heat oven to 450°, line a large sheet pan with parchment paper
- place tomatillos, chile pepper, onion and garlic on prepared pan and roast until lightly charred, about 20-25 minutes
- cool roasted vegetables a few minutes then remove pepper stem and peel garlic, discarding each
- in a small food processor, puree roasted vegetables with cilantro, lime, a generous pinch of cumin and a scant 1/2 teaspoon of salt, or to taste; add a little water if needed to reach desired consistency (should be that of a salsa)
- enjoy salsa at room temp or reheat gently to use on tacos, huevos rancheros, etc.
Recipe makes 1 cup
Store salsa verde in refrigerator for up to 5 days, bring to room temp or slight warm before enjoying
Original recipe created by Jerran Boyer
www.healthnutchefs.com