Hey everyone! Back again for another Taco Tuesday. If you are a first time reader, I usually make my Taco Tuesday stuff on Tuesday and post about it Wednesday. Doesn’t exactly make this a post on Taco Tuesday, since it’s Wednesday, but, here we are. A little Rambler logic for you to wash down this delicious salsa with. Ok, let’s get started.
Salsa “Verde”
Equipment
- Blender
Ingredients
- 5 pounds tomatillos fresh
- 1 each yellow onion rough chopped
- 3 each garlic cloves smashed
- 1 each jalapeno pepper seeds and stem removed
- 2 each limes cut in half
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
- sugar to taste
Instructions
- Preheat the oven to 450F. Toss all ingredients except seasonings in olive oil. Season lightly with salt and black pepper.
- Lay out seasoned ingredients on a foil lined sheet tray, and roast in the oven for 10-15 minutes until the tomatillos begin to break down and caramelize.
- Add all roasted ingredients except the limes to the blender and puree until slightly chunky. Add the juice from one lime half and season with salt, black pepper, and sugar.
- Pulse, the blender and taste. Adjust the seasoning with more lime, salt, pepper, and sugar if necessary. Enjoy!
Salsa verde, well my version of it, is primarily made from tomatillos. What is a tomatillo you may ask. Well, a tomatillo is a member of the nightshade family. It is a close relative to the tomato. It is also known as the Mexican husk tomato. And that is a very accurate description. The green, spherical fruit comes encased in a papery husk that is removed before eating. Raw tomatillos have a tart, bright, almost citrusy flavor that can be enjoyed raw or cooked. For this recipe I will be roasting my tomatillos, along with the other ingredients, which will cause the fruit to become a bit more sweet and less tart.
First we need to get together our mise en place. Preheat your oven to 450 F. Toss all of your ingredients in the olive oil, and season with salt and fresh ground black pepper. Lay out your seasoned ingredients on a aluminum foil lined sheet tray. I use foil here to help the heat conduct and provide a bit of caramelization for these ingredients. Ideally you can put them on an unlined sheet tray, but who wants to scrub off that mess. No thank you!
In the oven for approximately 10-15 minutes. You want the tomatillos, onions, and garlic to begin to break down and caramelize slightly. Once your ingredients are cooked, time to puree. In a blender, combine all your roasted fruit and vegetables, except the limes. Squeeze out the juice of one half of the limes into the blender and puree until slightly chunky. You can go completely smooth but I like a little texture to my salsa. Season with salt, fresh ground black pepper, and some sugar. The sugar will help to counter act the sourness of the tomatillos and lime. I roasted off two limes in case my salsa was a bit sweet. I only ended up using one full lime. Make sure you taste and adjust seasoning accordingly. A quick buzz in the blender will distribute the seasoning throughout the salsa.
And there you have it, a quick and easy salsa verde to top your tacos, or eat with your favorite tortilla chip. If you have any questions or comments, please reach out. As always, a like, follow, and share on social media would be much appreciated. Until next time, cheers!