A Great Salsa Verde Recipe

Courtesy of hosae

For a great salsa Verde recipe, we need to understand the authentic ingredients to use from Latin America.

The Tomatillo, otherwise known as husk tomato, is a relative of the more common vine tomato.

It is used to make Green Hot Sauce, or Salsa Verde. This fruit is a green color that grows in a husk, and has a fresh, crisp flavor and smooth consistency when cooked briefly.

Since Tomatillos require warmth, long days of sunlight and moist soil, we do not always commonly find them in the grocery stores of North America, but you can usually find them in Mexican food groceries and markets.

Courtesy of Kimberly Kv

A fresh salsa recipe using Tomatillos is best when you select the fruit correctly. It is best when the fruit is still green, and has not yet burst forth from the husk.

As it matures, the fruit will become very soft and yellow, falling off the vine. A member of the nightshade family, Tomatillos can be eaten raw, or blanched in scalding water briefly until the skin bursts.

At this time you can make a smooth lovely sauce with them, and that is where we begin to make a great salsa verde recipe. For more ideas on salsa check out how to make another Fresh Salsa Recipe.

There are some terrific variations on the basic recipe, including the addition of Serrano, Chili, Poblano or Habanero peppers, depending on your constitution for fire!

Courtesy of Adam_d_

Salsa Verde Recipe

2 Pounds Tomatillos, husk removed

2 Poblano Peppers, finely chopped

2 Jalapeno Peppers, finely chopped

2 Serrano Chili Peppers, sliced fine

3 Garlic Cloves, peeled and minced

Salt and Black Pepper- dash each

1/2 Teaspoon Ground Clove

1/2 Teaspoon Ground Cumin

1 cube Chicken Boullion (optional)

Place the Tomatillos, all the peppers and garlic in a large kettle. Add water just to cover ingredients. The tomatillos are going to float so you will want to hold them down as you add water.

Bring to a rolling boil, then reduce heat to a good simmer until the Tomatillos turn yellow, about 10 minutes. Then turn off the heat and cool, 15-20 minutes.

Strain the Tomatillos and reserved this water. Put this mixture into the blender, add the clove, cumin and bouillon. Puree until a smooth miture is reached, using the reserved water to achieve desired consistency.

Serve over huevos rancheros, omlettes, burritos and tacos, taquitos, chicken and pork too!

Courtesy of Adam_d_