I miss you all, and I hope you’re doing well. While more time has passed and it seems like we won’t be returning to normal any time soon, it is still summer, and anywhere you're quarantined is a great place for a cold drink, a bowl of chips, and some fresh homemade salsa. Eatsies to the rescue! For this week's recipe, I wanted to pass along my absolute favorite, super-easy Salsa Verde. This recipe is (almost) simple enough to make with your eyes closed, and it’s so versatile, you’ll want to keep a batch in your fridge all summer! Besides serving it with chips, it’s terrific on tacos, as a topping for chicken or pork chops, or as the sauce for some absolutely delicious Enchiladas Verdes. Even better news: you have the ability to make this salsa as spicy or as mild as you choose just by varying the type and/or amount of peppers you use. So what are you waiting for? Let’s get cookin'! J
8 tomatillos (about 1 lb.), husked, stemmed and rinsed
2 large onions, peeled and cut into quarters
2 large poblano peppers
Optional, for extra heat: 1 small hot pepper (jalapenos and serranos work great here, or even a habanero if you can't get enough heat!)
2 large cloves garlic, peeled
1 large handful cilantro, stems and all, well rinsed
1 teaspoon cumin
1 teaspoon salt
1 tablespoon lime juice (about ½ of a medium lime)
- Preheat oven to 430°.
- Place tomatillos, onions, peppers and garlic on a large rimmed baking sheet. Roast in oven for 20 minutes, or until beginning to brown and tomatillos are soft.
- Remove stems and any loose skin from peppers, and place them, along with the tomatillos, onions, garlic and any juice from baking sheet into a blender or food processor.
- Add remaining ingredients and blend to desired consistency. Some people prefer this very smooth and some prefer a chunkier texture.
- Adjust seasoning with more salt or lime juice to taste.
- Eat right away, or store (covered) in the refrigerator for up to 1 week.
As always, I hope you’re staying sane and healthy. I look forward to teaching again one day soon!
All my best,