LOS ANGELES
SAN FERNANDO VALLEY

Hallie Norvet

Personal Chef Service

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Salsa Verde / Tomatillo Sauce

Posted on December 6, 2012 at 10:35 PM

My favorite salsa to make and eat is salsa verde. It's made with fresh tomatillos, a green relative of the tomato. You can find these is any Spanish or Mexican market. This salsa is loaded with green vegetables. Peppers and onions are slow roasted and pureed with fresh cilantro and lime juice. The heat can range from mild to hot depending on how many peppers/chiles you add. This recipe is for a moderate hot salsa. It's acidic from the lime, rich from the avocado and spicy from the chiles. Great with tacos or served warm over a burrito.


Salsa Verde / Tomatillo Sauce

Makes 3 Cups


Ingredients:

  • 4-5 medium Tomatillos, Husks Removed and Cleaned.
  • 2 Medium Fresh Pasilla or Poblano Chiles
  • 1 Large Jalapeno
  • 1 Bunch Mexican Green Onion
  • 1 Medium Yellow Onion
  • 1 Ripe Avocado
  • 1 Bunch Cilantro
  • 1 Large Lime
  • 1/2 TB Sugar
  • Salt + Pepper


Note: Tomatillos come wrapped in a husk. After removing the husk there will be a sticky sap all over the tomatillo. Rinse under warm water until clean.


Preparation:


Clean yellow onion, remove roots and exterior layer, then cut into quarters. Clean and cut bulbs off of green onions. Remove stems from tomatillos.There are two methods for cooking the tomatillos. Choose whichever is easiest for you.


Method One:

Preheat your oven to 400 degrees. Disperse 2 TB olive oil over a sheet pan. Place yellow onion, green onion bulbs and tomatillo onto sheet tray. Roast vegetables in your oven until they are soft.


Method Two:

Pur 2 TB olive oil in a large skillet. Cook tomatillos and onions on medium heat. Add 1/2 cup water to pan and cover to steam. Cook until water is gone, and vegetables are soft.


Cook pasilla chiles and jalapeno over open flame on your stove. Once they are charred put them into a plastic bag to sweat. After 15 minutes or so, remove the chiles and run them under cold water to remove all of the char. Then de-stem and de-seed them with a knife. Make sure you wash your hands thorougly after you handle chiles and peppers, or use gloves.


Once all vegetables are cooked thoroughly, put them into a food processer or blender. Blend thoroughly. Add 1/2 cup cilantro leaves, juice from one lime, suagr and one ripe avocado. Blend thoroughly. Season with salt to taste.



Categories: Mexican

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