I’ve made a lot of salsa with tomatillos, but they hardly every look like true salsa verde. Usually because I’m partial to dried peppers and I often use tomatoes as well.
A couple of days back I decided to make a true verde (or at least something where the end result was actually green).
11 Tomatillos
1 jalapeño (seeded)
1 serrano seeded
1 vidalia onion
5 garlic
1 morita
4 chile de arbol
Everything except the garlic and dried chiles where roasted for 20 minutes and then broiled on high until nearly black
The garlic where wrapped in foil and baked with the rest until gooey inside.
The dried chile where soaked in boiled water for about 1/2 hour and the morita were seeded.
I put the dried chiles and 1/2 the tomatillos into the Vitamix and blasted them until the dried chiles were throughly blended. I added the rest of the ingredients and carefully pulsed the blender to get a relative coarse texture.
The next day I tasted, added salt and a tbsp of lime juice.
I’m liking this one a bunch. It’s fresh and bright. I’ve dialing back the heat a bit in my recent salsas and finding that I can enjoy the other flavors more.
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I’ve made a lot of salsa with tomatillos, but they hardly every look like true salsa verde. Usually because I’m partial to dried peppers and I often use tomatoes as well.
A couple of days back I decided to make a true verde (or at least something where the end result was actually green).
11 Tomatillos
1 jalapeño (seeded)
1 serrano seeded
1 vidalia onion
5 garlic
1 morita
4 chile de arbol
Everything except the garlic and dried chiles where roasted for 20 minutes and then broiled on high until nearly black
The garlic where wrapped in foil and baked with the rest until gooey inside.
The dried chile where soaked in boiled water for about 1/2 hour and the morita were seeded.
I put the dried chiles and 1/2 the tomatillos into the Vitamix and blasted them until the dried chiles were throughly blended. I added the rest of the ingredients and carefully pulsed the blender to get a relative coarse texture.
The next day I tasted, added salt and a tbsp of lime juice.
I’m liking this one a bunch. It’s fresh and bright. I’ve dialing back the heat a bit in my recent salsas and finding that I can enjoy the other flavors more.