Fresh Tomatillo Salsa (Salsa Verde) with Chimayo Peppers
Got lots of tomatillos? Mix up a batch of this Tomatillo salsa (also known as Salsa Verde) and it's sure to be a hit! With fresh Tomatillos, a couple fresh Chimayo chiles or Jalapeños or any hot pepper, plus 2-4 fresh garlic cloves, chopped onion, salt, pepper, fresh cilantro and cumin, this is a fresh salsa that you'll love.
- Tomatillos* (as many ripe ones as you can pick – a large bowl's worth or more)
- 1/2 Onion, diced (you can also use Green Onions)
- 2-3+ Garlic cloves
- 1-2+ Jalapeños* or any Hot Peppers like Chimayos, Habaneros, or go extra hot wtih some Carolina Reaper
- Fresh Cilantro (I usually use a bunch of it, but use to taste)
- 1/2 Teaspoon of Cumin Powder
- Salt & Pepper to taste
- 1/2 Lime – juiced (optional)
- Avocado (optional - for a creamy version)
Unwrap the tomatillos, wash in warm water and rinse in cold water (aren't they strangely greasy?!)
You can also used previously frozen Tomatillos for this recipe – To freeze tomatillos during harvest season, unwrap them from their husk and wash well, drain and let dry before freezing. We usually freeze a few large bags of tomatillos at the end of the season when they are fresh and abundant. They freeze whole nicely. Whole peppers can also be frozen and used for this recipe. Ideally, get them out early and let them defrost overnight in your fridge first or on the counter for a few hours.
To make a thicker more complex flavored salsa, you can roast the fresh or previously frozen tomatillos and hot peppers in a sauté pan on the stovetop or in the oven to slightly char the skins, and help reduce the liquid and condense the flavors.
Then add all of the other ingredients except for the chopped onions into a blender / food processor and blend until smooth. Add onions and mix for a second, then viola! One of our favorite salsas. Serve with tortilla chips, tacos or burritos.
Add an avocado with the tomatillos when blending for a creamy salsa verde!
Tacos make life Better! Right?!
Alternative Creamy Salsa Verde version:
Add an avocado for creaminess and extra flavor.
Use as a Sauce
You can also use salsa verde as a sauce, and heat it up or cook it with fish, serve over hot rice or roasted potatoes and veggies, it is delicious hot or cold. It makes a rich, warm poaching and simmering liquid.
Salsa Chef's Secret Tip:
Soak overly strong onions in cold water before putting in Salsa to sweeten the onions, and remove bitterness if needed and desired. We like our onions strong, but for some they are too much, and this tames them down a notch.
