So, you BXTCHES already have a fantastic recipe for restaurant quality salsa, courtesy of your truly. So why not take it one further and give you another, right? I figured it was about time.
I really think I should’ve been born Hispanic, because Mexican food is so freaking awesome. Well, I’m sure my love is actually for Tex-Mex, but I wouldn’t discriminate against authentic if you brought it to my doorstep, that’s for sure.
This is fantastic if you’re having an enchilada night, having a get together, or you can even pack it in the ole’ lunchbox. It stores easily and is a great alternative to plain chips and dip.
As always, please read through the entire recipe AND notes before getting started.
- 1 1/2 - 2 pounds tomatillos
- 2 jalapeños
- 1 small white onion
- Handful of cilantro
- 2 limes, juiced
- 1/2 tsp. salt
- 1 avocado (optional)
- Preheat your oven by turning on your broiler.
- Line a rimmed baking sheet with foil.
- 1) Prepare your veggies: Remove the husk from your tomatillos, rinse well, and slice in half. Rinse your jalapeños and slice them lengthwise and roughly chop your onion.
- 2) Place your veggies on your prepared baking sheet and place it under your broiler for about 5 minutes, blackened spots are a good thing. After 5 minutes, turn your veggies over and broil for another 5 minutes.
- 3) Add your charred veggies (with their juice) to a food processor or blender. To that, add the cilantro, juice of the limes, and salt.
- 4) Blend until you reach your desired consistency (but with no large chucks of any one ingredient). Taste and adjust seasonings if necessary. If you're adding an avocado, just wait until the salsa has cooled, then blend with avocado until creamy.
- If you're trying to control the heat level, either remove the seeds/membranes from the jalapeños or keep them. Even with removing the seeds, there will still be some level of heat, it is still a pepper.
- There are so many things you can do with this salsa. Grill some chicken, top it with some salsa verde and jack cheese. OR Place the salsa verde in a saucepan, add some heavy cream and you got yourself a fabulous enchilada sauce.
- Stored in an airtight container, this should last about 1 - 1 1/2 weeks in the fridge.
- This recipe should yield you about 2 1/2 - 3 cups.