It’s snowy in the Bay Area - something I thought I’d never see! Surrounded by mountains with snow white caps and highs in the 40s, it seemed like the right time for fajitas on the grill and fresh salsa…that’s normal, right? Instead of my normal Salsa Fuego that we make all summer, I wanted to try this recipe for salsa verde, recommended highly a long time ago by a friend who practically forced me to buy this book (highly recommend the book if you’re in the market for a Tex-Mex cookbook that has had zero fails). Here’s my twist…
Ingredients:
1 - 1.5 lb tomatillos, husks removed
1-2 serrano peppers
4 garlic cloves
1 small bunch cilantro
1 tsp kosher salt, plus more to taste
2 TB finely chopped onion
Preheat your broiler and raise the oven rack to its highest setting.
Prep your tomatillos [my least favorite part...they are oddly sticky!]. I usually go for 1.5lbs since sometimes they are bad when you peel them or you might want to adjust the spice level down. Broil the tomatillos until charred in several places, but before they turn grayish green, about 5 minutes. Add to blender.
Broil the serrano(s) until charred on all sides, about 3 minutes. Remove the stems and seeds and add to the blender. [My household doesn’t like spicy like I do so I add a half a pepper at a time and taste]
Add the cilantro, garlic, and salt to the blender and puree until smooth, about 1 minute. Transfer to a container and fold in the onion. Taste and add more salt, as needed.
This salsa will keep in an airtight container in the refrigerator for ~3 days.
This salsa is amazing! I’d have this on hand all the time, if I could. It has been perfect with chicken fajitas, quesadillas, nachos, and carnitas tacos. Make some today! I'm never going back:
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