With my obsession with salsa, I wanted to try my hand at making homemade Salsa Verde. I started off with browning my vegetables on a pan with some olive oil (5 tomatillos, 3 jalapeño chilis, 1/4 of an onion and three cloves of garlic) at 400 degrees for about 6-7 min. There was a normal amount of texture change, the tomatillos dulled out more than I had hoped. Nothing burned thankfully. After I threw everything in the blender and added 5 sprigs of cilantro and salt. Blended repeatedly and then added half a lime for juice and some water to cut down on the thickness. After testing id say it had a bite for spice, but it didn't linger too long and it didn't mask all the other flavor profiles. You could taste the smokiness from the baked vegetables. All in all I liked the flavor, color and texture (not too thick and not watery soup). It could have used more lime but not make or break. Im gonna try to make a salsa roja this week. Thanks all!
by Bob3515
3 Comments
Ingredients
5 tomatillos
3 Jalapeño Chilis (whole, but stem cut off)
1/4 of an onion
3 Whole Garlic Cloves
Coat vegetables in olive oil then brown in oven at 400 degrees for 6-7 min
Place in blender and pulse prn.
Once minced to your liking
Add:
5 sprigs of cilantro
1 tsp of salt
1 tsp of water (add how much you want for consistency)
Blend more to mix Ingredients throughout
Add:
1/2 of a lime for juice
Finished, enjoy.
That looks great! Nice job
Overall, I’d say this sounds like a solid and simple recipe. Did you have any complaints about how it tasted? Like, wanting it to be spicier, thinking it tasted too acidic, etc. Just based on what’s in this post, everything sounds fine. I think you could experiment with adding more onion, more cilantro (cilantro is also lightly acidic so it can help with you wanting more lime). Also, SOME people, when making specifically salsa verde, will actually add chicken stock instead of water, but obviously that depends on what you want the salsa to taste like and what you want to use it for. You could also consider using a 2nd type of pepper. Serranos and poblanos are very common choices for salsa verde, but you can also experiment with anaheims or even dried peppers if you want to try making things have a slightly more in-depth roasted flavor.
Of course all of these things are just suggestions. It’s also possible you could just add more lime juice next time and it will be perfect. Good luck!