Eat This Now - Salsa Verde

Updated: Aug 31


Salsa Verde (green salsa) is a versatile cooked salsa that can be served traditionally, made creamier and/or chunkier with the addition of fresh avocado. This tangy blended salsa can also be used as a sauce for enchiladas or over a burrito to make it “mojado.” A blender or food processor will provide a smooth, even texture to this dish or if you are lacking kitchen electronics, you can mash the ingredients by hand for a more rustic consistency.

Ingredients: 3 lbs. tomatillos, husked & rinsed

2 small white onions, quartered 8 serrano peppers, stems removed 8 garlic cloves

¼ to ½ cup cilantro, chopped

4 limes

Salt

Optional: 2 ripe avocados

In a large pot, add whole tomatillos, the onions, garlic cloves and whole serrano peppers. Cover with water and bring to a boil. Boil for approximately 10 minutes until tomatillos and peppers turn a dull green color and tomatillos begin to split. Remove pot from heat to a cork trivet.

Important: You may need to do the next steps in batches depending on the size of your blender and volume of ingredients. Make sure to divide the ingredients accordingly. Keep in mind that the whole serrano peppers contain seeds and can vary in taste and heat, hence adding them a little at a time and tasting as you go.

Using a slotted spoon or spider, transfer tomatillos, garlic, half of the onions and half of the serrano peppers to a blender, plus a tablespoon of salt and ¼ cup cilantro, and puree. You may need to add some of the liquid from the pot to the blender a little at a time if salsa is too thick.

Taste the salsa and add more onion, serrano peppers, cilantro, salt and pot water until desired taste and consistency is achieved.

Pour salsa into a large bowl. Stir in some lime juice (and more fresh cilantro if desired), and let cool or refrigerate before serving.

Optional: after removing the pit and peel, chop a ripe avocado or two into ¼” pieces and stir into the salsa before serving for a chunkier consistency. For a creamier salsa, blend one avocado into the salsa using the blender and chop the other into pieces to stir in at the end.

When ready to serve, transfer to a serving bowl and garnish with a sprig or two of fresh cilantro.

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