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--- salsa_verde [2021/12/21 19:00]
jforbes created
+++ salsa_verde [2025/12/16 11:22] (current)
jforbes [Notes]
@@ Line 3: / Line 3: @@
 ===== Ingredients =====
-  * 1 ¼ lb. tomatillos or green tomatoes
+Classic Salsa Verde (Tomatillo-Based)
-  * 1 white onion
+Ingredients
-  * 4 serrano chiles
-  * 4 cloves garlic
+  *   1 lb tomatillos, husked and rinsed
-  * 12 sprigs cilantro
+  *   1–2 jalapeños (seeded for less heat)
-  * 2 tbsp. cooking oil
+  *   ¼–½ white onion, roughly chopped
-  * 1 ½ tsp. salt + to taste
+  *   1 garlic clove
+  *   ½ cup fresh cilantro (leaves + tender stems)
+  *   1–2 Tbsp fresh lime juice
+  *   Salt, to taste
+  *   Optional: 1 Tbsp olive oil or a splash of water for texture
 ===== Instructions =====
-  - Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
+  - Broil tomatillos, jalapeños, onion, and garlic until blistered (8–10 min).
-  - Quarter the onion.
+  - Blend with cilantro, lime, and salt.
-  - Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
+  - Thin slightly with water if needed.
-  - Bring the water and ingredients to a boil and then simmer for 10 minutes.
-  - Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
+===== Notes =====
-  - Heat 2 tablespoons of cooking oil in the pot.
-  - Pour the blended salsa back into the pot with the hot cooking oil.
+  * Too runny? Simmer until it has reduced to the desired consistency.
-  - Reduce the heat and simmer for 20 minutes.
+  * Too thick? Add water 2 tablespoons at a time until the desired consistency is reached.
-  - Add the salt and adjust if necessary.
+  * Too hot or acidic? Add only one of the following to reduce heat: ½ teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.

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