Fresh Tomatillo Salsa (Salsa Verde) with Chimayo Peppers
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 Sweet White or Purple Onion, diced
- 2-3+ Garlic cloves
- 1-2+ Jalapeños* or any Hot Peppers like Chimayos, Orange or green Habaneros, 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)
Unwrap the tomatillos, wash in warm water (aren't they greasy?!)
*Or use previously unwrapped and washed tomatillos from the freezer, 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 tomatillos and hot peppers in a cast iron pan in the oven or on the grill to slightly char the skins, 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.
Tacos make life Better! Right?!
Alternative addition:
Add an avocado for creaminess and extra flavor.
Salsa Chef's Secret Tip:
Soak overly strong onions in cold water before putting in Salsa to sweeten the onions, and remove bitterness if desired.
