Who doesn’t like salsa? Not may people I am guessing. A Salsa Verde is a really great way to mix up your salsa game. It tends to be really bright and the flavor is a little different than a traditional tomato salsa. Tomatillos provide that difference.
Tomatillos are a lot of fun to use. They look really funny when they have their husk on them. Tomatillos comes from the “ground cherry” family of plants. The fruit is enclosed in a papery husk that needs to be removed before use. Something else to look out for is that tomatillos is that under that husk is a sticky, waxy residue that you should wash off.
I generally like to offset the brightness a bit with a good kick. Thankfully, Rob’s spice tolerance is definitely a lot better than when I first met him. So I went with a Serrano pepper for my salsa. They pack a bit more punch, but don’t sacrifice on the sweet flavor. I haven’t gotten to trying habanero peppers yet, they just look mean much less the taste.
- 6 Tomatillos quartered
- 1 Poblano pepper fire roasted
- 1 Jalapeno roughly chopped and seeds removed
- 1/2 Red Onion roughly chopped
- 1 Tbsp Chopped cilantro
- 1 Lime zested and juiced
- Salt and pepper
Fire roasted poblano
- On a gas stove, place poblano pepper over medium high heat and roast until skin is blistered. Turning occasionally to char all sides. Once blackened, let cool until easy to handle. Peel the skin with a knife or by hand. Roughly chop and remove the seeds.
- Add tomatillos, poblano, jalapeno, onion, cilantro, lime juice and zest to a food processor. Season to taste. Pulse until combined and salsa has a semi chunky consistency. This salsa is mild. If you want a spicy salsa include the jalapeno seeds.