Made this salsa from recipe I got from a co-worker and have been tweaking it a few times. It’s got a nice blend of acidity, heat and body/flavor and feels like it’s 90-95% there. Got some feedback from family and friends that they love it, but I want to keep pushing to see if I can make it better. Any/all suggestions and recommendations welcome!
by kqc143
11 Comments
I like to add a touch of something sweet to my tomatillo salsas – a dash of sugar or a tiny squirt of honey!! I find that it balances flavours super well!!
Chicken bouillon is also a big flavour enhancer for that “I don’t know what’s missing but it’s definitely missing something”
Ingredients:
– 24oz tomatillo
– 2 Serrano peppers, stems removed
– 1 jalapeño
– 6 large garlic cloves
– 2 tsp salt, more to taste
– 1/2 bunch cilantro
– Half diced, iced white onion, added at end
Instructions:
Put the tomatillo, peppers and garlic on a med/high heat cast iron and sear/cook for 10-15 min or until charred like in photo. Add salt and cilantro and blend until desired consistency. Add white onions for additional flavor/texture. Enjoy!
I might try raw garlic instead of roasted for stronger flavor, I like more jalapenos too.
Try a little cumin.
Toss in a ripe avocado.
Charred green onions in there as well. That’s where the sweetness comes from.
I’ve never seen garlic in tomatillo salsas until this group. Try replacing all the garlic with a halved white onion and the juice if a lime to finish
I like having one habanero in salsa verde. I also add raw chopped onions and cilantro after the roasted stuff is blended.
Wow – loving all the suggestions. THANK YOU all!! So glad I found this community 🙌🏼
I like to add a little cumin and coriander to mine. Bonus if you buy them raw, toast and grind
I always blanch my cilantro. It helps keep the green color bright. Boil water; take off heat; add cilantro for 10-15 seconds; remove cilantro with tongs and chill in ice bath before adding to ingredients for blending.