Salsa Verde
Salsa verde is a bright, zesty cornerstone of Mexican cuisine, known for its fresh flavor and lively tang. Made with tomatillos, green chiles, garlic, and herbs, it delivers a perfect balance of citrusy acidity and gentle heat. In this class, you’ll learn how to bring out its vibrant character through simple techniques, creating a versatile salsa that adds freshness and depth to a wide range of dishes.
Directions
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Roast the peppers: Preheat the oven to 400F. Place the tomatillos and jalapeños on a baking sheet and roast until they’re blackened in spots, about 30-40 minutes. Stir once or twice during the roast process until the tomatillos are wilted and blistered.
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Chop peppers: Let the tomatillos and jalapenos cool, then chop them into small pieces, retaining the juices.
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Make the salsa: In a large bowl, combine the chopped onion, cilantro, 2 tablespoons lime juice, and 1/2 teaspoon salt. Transfer the diced tomatillos, pepper(s), and all of their juices into the bowl.
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Season: Add lime juice, cilantro, and more salt, if desired.
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Chill and serve: The salsa will be thinner at first, but thickens up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos. Enjoy with tacos, tamales, or tortilla chips.
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Optional: For creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).
From Shawnie's class “Cinco de Mayo Celebration”
