This post is for Judy, who asked whether I had favorite, go-to salsa recipes. If you like salsa verde, I think you will like these two tomatillo-based versions. They are both simple to make and have a lot of flavor because I start by roasting the tomatillos, onions and jalapenos.
I start by assembling tomatillos, onions (I prefer sweet onions), jalapenos, cilantro, and lime. For the second recipe, I also use avocados.
Tomatillos look like small green tomatoes, but they are a different fruit (yes, fruit) that usually have a tangy or tart flavor. Like cape gooseberries, they are part of the nightshade family. To prepare tomatillos, I remove the paper-like husks and wash off the tomatillos to remove the stickiness often found on their green surface.
Then I quarter and peel a couple of sweet onions.
Now it is time to roast the tomatillos, onions, and jalapenos.
I place the sheet pan under the boiler—about 4 to 5 inches below the broiler. Using tongs, I turn the tomatillos, onions, and jalapenos every few minutes. This time they were perfectly roasted after about 20 minutes. Just watch them carefully to prevent burning them. But remember you want some dark spots!
I set the jalapenos aside. Then I place the roasted tomatillos and onions, along with the liquid, in my food processor.
Now it is time to coarsely chop the ingredients.
It looks yummy already!
Next I add half a bunch of fresh cilantro and the juice of half a lime to make it bright and tangy.
Now for the jalapenos. They can vary a lot in terms of how hot they are, so I always taste a small slice before deciding how much to add. I tend to like spicy salsas, but it is always easier to add more spice than to fix an overly spicy version, so proceed carefully.
I recommend adding less jalapeno than you think you want. Blend it and taste it. Then decide whether to add more.
Using 24 tomatillos, this recipe makes about 5 1/2 cups of salsa verde. It is great with chips or served over enchiladas!
Now for the creamy version. It is really easy. Prepare two avocados. Start by slicing the avocados in half. I remove the seeds as shown below, but be careful not to cut yourself.
With a spoon, I gently separate the creamy avocado from the skin.
Then I slice the avocados into a few slices and place them in the food processor with 2 1/2 cups of the salsa verde.
The result is a creamy, salsa verde that is great with chips.
© 2015 FoodieOasis