Saturday, 16 February 2013

Salsa Verde

I love salsa. ANY kind of salsa. Traditional salsa, mango salsa, pineapple salsa- but especially green salsa... or salsa verde as it's better known. Green salsa? What the hell goes into green salsa?

Green tomatoes, obviously! No, they are not just regular unripe tomatoes. They are a different type- tomatillos! You're not likely to find them in your average grocery store, but hit up a specialty shop and you shouldn't have too hard of a time- I found mine at Nicastro, as they have just about any type of produce you can think of.

So what else is in salsa verde? Onions, garlic, hot peppers, a bit of salt and a drizzle of olive oil (and some cilantro if it suits your fancy). Simple.

How do you make it?

Well... first you take the husks off the tomatillos- yes, they have a papery-thin outter layer. After, wash them well and slice them in half. Lay them face-down on a foil-covered cookie sheet. There should be about 8-10 of them (roughly a pound).

Then, cut an onion in half (I used a sweet onion)- and take the outside layer off. Lay it face down as well on the sheet.

Peel two garlic cloves and lay on the cookie sheet as well.

Now you have your choice of peppers, but I reccommend something at least mildly spicy for flavour. I used a poblano pepper, which are fairly mild but still have a bit of kick (and added some hot sauce after...), jalapeños are also an excellent addition.

Drizzle it all in olive oil and roast in the oven at 450*F for 10-15 minutes.
Remove from oven and let cool for a bit, before placing it all, along with a bit of salt and the optional cilantro into a food processor or blender. Blend until smooth and voila! Amazing salsa verde.

Mine's already gone.

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