Salsa Verde

I hope you have a complete farmer's market or Mexican grocery store that carries all the best ingredients. Tomatillos. Onions. Chiles. Tomatoes. Cilantro. Lemons or limes. Garlic. Scroll the page to discuss the preparation stages.

Previous | Home | Next



Proportions are a matter of experimentation and need. If you can find the small size tomatillo, get them as their flavor is far more intense than these giant-sized fruits. Make sure the cascara is well filled out with a tomatillo. You don't want a puff ball of skin with a teeny tiny bit of tomatillo. If you know your chiles choose three to six hot ones. In this series, I used three yellow chiles and they totally disappointed me with only a gentle afterburn. I used only one Roma tomato; you can add none or more for a different flavor and color. Five to eight teeth of garlic aren't too many. You can use two onions, or a white onion which is more pungent. Start with ten big tomatillos or twenty-five small ones, one onion, one tomato, five or six garlic teeth. With this amount I filled one blender jar. You can add water to extend the batch. Add hot powdered chile like cayenne or chile piquín, or roast a habanero with the yellow, jalapeño, or serrano chiles. You can sense the picosoness of your salsa when you turn the fruit; if the steam doesn't choke you, it's not going to be hot enough.

To Read! Raza Home
Email your own recipes or comments
Return to Cook! raza menu