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La Victoria Style Salsa Verde Recipe
Salsa verde (literally, "green sauce" in Spanish) is something that many of us enjoy, although it is not something that a lot of us tend to make ourselves. For starters, there are probably a lot of people out there who love salsa verde but have not the faintest idea what it is actually made out of.
As it happens, salsa verde is made from a close relative of the tomato known as the tomatilla. These fruits look like small, green (sometimes yellow or purple) tomatoes covered with a papery husk. It is these fruits rather than green tomatoes or chili peppers, which lend salsa verde its distinctive green color as well as its pleasantly tangy flavor.
Since tomatillas are now widely available at grocery stores and produce markets all over, it is actually not that hard to make your own salsa verde at home. If you are a fan of the big brands sold at supermarkets, this recipe is rather similar - but better, since you will have the satisfaction of knowing you made it in your own kitchen by yourself.
Savory Salsa Verde
Ingredients -
2 lb tomatillos, husks removed
½ cup chopped white onion
2-3 jalapeño or Serrano peppers
¼ cup cilantro, chopped
1 clove garlic, minced (optional)
Juice of 3 limes
A pinch of sugar
Salt, to taste
Preparation:
This salsa verde recipe is a little more labor intensive than many salsa recipes, but well worth the effort. To get the best possible flavor out of your tomatillos, you will need to roast them in the oven. Cut each tomatillo in half and lay cut side down on a baking sheet (lined with foil to prevent sticking) and broil for about 5 minutes or until the skins of the tomatillos begin to char.
Once the tomatillos are roasted, add all of your ingredients except for the salt to a food processor or blender. Pulse the mixture until it reaches the desired consistency. Some people prefer a chunkier salsa verde, while others like their salsa to be on the smoother side; it is entirely up to you here.
Refrigerate the salsa for a few hours or overnight and serve with, well, anything and everything - this recipe is actually that good!
