This smokey, tangy and spicy Salsa Verde could not be easier or more versatile.
I’ve recently fallen in love…with tomatillos. No, really. I mean, just look at them. They are so beautiful, wrapped in their own crinkly paper, while underneath they radiate a vibrant green. My love of bright and tangy flavors has me making this salsa verde over and over again. I just had to share this with you before the tomatillo’s peak season is gone.
Tomatillos, also known as Mexican husk tomatoes, are actually not related to tomatoes at all. They are more closely related to gooseberries. Apparently, they are really easy to grow in a garden, so I’ll have to give that a try next year.
Tomatillos are available year round, for the most part, but they are at their peak from late summer to first frost. When buying them at the store, look for bright green, firm fruit with their papery skins mostly still intact. They’ll keep at room temperature for about a week or you can store them in the fridge for a few weeks. Just before using, peel the papery skin off and give them a rinse under cold water to remove their sticky coating. There’s no need to core them…just remove their stems.
After making endless batches this season, I’ve found that the more “ripe” the tomatillos, the less tangy they are. So, try to use them up as soon as you bring them home for the best flavor. Otherwise, try adding more lime juice or even a splash or two of red wine vinegar if your tomatillos are not very tart.
So, naturally, salsa verde pairs with your favorite tortilla chips, but don’t stop there! It’s wonderful added to soups, like a pozole, or as a topping on a steak, chicken or even over huevos rancheros!
- 1½ pounds fresh tomatillos, husked and rinsed
- 2 medium jalapeños
- 1 large sweet onion, peeled and halved
- 4 cloves garlic, peeled
- 2 teaspoons extra virgin olive oil
- kosher salt
- 4 to 6 sprigs fresh cilantro
- juice of one lime (see Notes)
- Preheat your grill or grill pan on high heat.
- Place the tomatillos, jalapeños, onion, and garlic on a pan or in a dish. Drizzle with olive oil and sprinkle with a bit of kosher salt.
- Grill the vegetables until the tomatillos have softened and have developed a nice char. Remove from the grill and return to the pan or dish.
- Place the vegetables into your food processor or blender. Add the cilantro and lime juice. Process until chopped finely, but slightly chunky.