As the title says, I’m looking for a recipe for Aldi’s Salsa Verde with Fire Roasted Tomatillo. Personally, this is one of my favorite store bought salsa that doesn’t come from a mercado and isn’t freshly made. I’m wondering if anyone has a duplicate recipe or something similar, I eat a jar a week and I’m looking to just make it myself.
by theanswer1630
9 Comments
Ingredient list: crushed green tomatoes, tomatillos, water, roasted tomatillo puree, roasted jalapeno puree (fire roasted green jalapenos and vinegar), dried onion, roasted onion, salt, cilantro, lime juice concentrate, dried garlic, cumin, coriander, black pepper, and cayenne pepper.
I can obviously read the ingredients and make assumptions, but it’s more so the proportions. Also, if anyone has their own salsa verde recipe, I’m happy to give it a try!
I have never tried Aldi’s salsa before, but when I make a green salsa, I use fresh tomatillos.
I put the tomatillos in a dry frying pan or an old metal pizza tray. No oil. Medium heat. A few peeled cloves of garlic. Serrano chile. Roast until the tomatoes are blacked. Scrape the black parts off and purree with salt. You can experiment with adding fresh cilantro, blackened onion, and different types of chiles (Chipotle, Morita, etc.)
We’re reaching the bottom of the barrel with salsa recipe request.
Thanks for posting this, love trying different storebought salsas 😯
I’m going to have to try this next time I go to Aldi I’ll buy some
That is good salsa! I also like their four peppers salsa. Following for any ideas!
How many of the posters in this group are in Phoenix Arizona?
I use it to make salsa chicken all the time.
Season chicken thighs with salt pepper, garlic powder onion powder and cumin. Put the chicken in the crock pot and top with the salsa. Cook on high for like 2 hours or until it is fork tender. Top it with cheese for the last 15 min or so.
You can also do it in the oven. I think 350 for 45 min to an hour. In a baking dish covered with foil.
I like the roasted red pepper one they have that comes in the same box.
I haven’t tried Aldi’s but here’s my salsa verde recipe if you want to give it a shot, including instructions for canning.
So I don’t use exact measurements but here goes:
1. Wash and remove husk from tomatillos.
2. Spray baking sheet with oil
3. Cut tomatillos in half, placing them face down on a baking sheet covering about 80% of the sheet.
4. Peel and quarter 1-1.5 onions, placing on the baking sheet.
5. Clean and halve jalapenos and serranos, filling the remainder of the baking sheet.
6. Broil on low until tomatillos are charred to satisfaction.
7. Remove from baking sheet and drain most of the loose liquid from the pan. Place all contents of pan plus 1/2 bunch cilantro and about 6 garlic cloves plus a teaspoon of salt into a food processor and pulse until desired consistency is reached. (I highly recommend leaving it a little lumpy as the texture is nice for me, but you do you boo).
8. Squeeze a few limes into the blend, stir and taste. Add more salt or lime as desired.
9. Put your jars and lids into a pot of simmering water, remove when the salsa is ready to go into your jars.
10. Fill the jars nearly to the top. You want minimal headspace or they can have trouble sealing. Wipe the rim of the jars clean and put the lids on, just finger tight.
11. Put the filled jars with the lids now on into the simmering water bath, the water should be a couple inches higher than the top of the jars.
12. Remove the jars from the water bath after about 45min and place on a dish towel on your counter. You may start hearing your lids seal within the first few minutes as they cool, some may take longer. Any that don’t seal should be treated as fresh salsa and be enjoyed within maybe 6-10 days.
The last time I made this the ingredients cost me about $16 and yielded 10 pints jars worth of salsa. I used 8 lbs of tomatillos and I was shy of 3 full baking sheets – if you bump it to 9 lbs you can fill 3 full sheets and probably hit an even dozen pint jars. Another thing I forgot about is that because the salsa that is coming out of the food processor is still piping hot you don’t have to simmer the jars in water as long – I only went 20min and you can probably even cut that down to 15, but I think 20 is a safe number.
[Sheet pans with ingredients before roasting. Cat tax included.](https://imgur.com/gallery/E9m4vxi)
If you want a fantastic cocktail while you’re making this, you can use some of the limes you just bought.
#Caipirinha – ( ky – per – een – ya )
Quarter a whole lime
2 barspoons of fine sugar (AKA baker’s sugar, table sugar is too coarse and won’t mix)
2 oz of Cachaça (you can substitute white rum, same thing)
Place all ingredients into a shaker and muddle the life out of the lime. Add ice and shake. Pour entire contents into a glass and enjoy.
It tastes like a lime popsicle and goddamn if it’s not the most refreshing cocktail on a hot summer day.