Tart tomatillos and fresh avocados make this mild salsa a wonderful companion to almost any dish.
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If you cannot find tomatillos you could substitute with tomatoes. However you will no longer be making salsa verde (verde, means green in Spanish).
You could also try roasting the tomatoes, like in the Salsa de Molcajete
I've been using this salsa as a dip for chips and it also went great over some halibut. (great in a fish taco too). Very easy to make!
I think to take some of the bite of the onion out, I may let the onions sweat in a pan a little bit before I add them to the salsa.
There were also a lot of bugs in the Tomatillos I grabbed. When you do buy them, make sure you grab more than you need.
This was my first time ever to use tomatillos. I was a bit unsure cooking them as by the time they changed colour they still had not started to split the skin so I cooked them longer. When I cut the cores out , a lot of fluid escaped that didn't seem to happen in the video so I may have overcooked them. Also, I get confused by all those different peppers out there and ended up using jalepeno instead of serrano. The end result though was a delicious salsa that was plenty spicy enough for us. Another great Rouxbe recipe!
Happy you liked the salsa Liz. As for the tomatillos, don't worry if the skin did not split the same, nor should you worry if there was a bit more liquid after cooking. This is likely due to how ripe and or not-so-ripe they all were. In the end it really doesn't matter so much...again glad you like the salsa, now you should try the chicken enchiladas, easy and yummy!
I made this the other day but instead of boiling the tomatillos I roasted them, along with the onions and jalapenos, under the broiler.
I then covered them to steam off the skins and then I peeled them. Much like the Salsa de Molcajete recipe.
Charring the ingredients first really gives this salsa a nice added layer of flavor. Also, you can see from this photo that it also gives the salsa good color. I would have to say that I highly recommend trying it!
I've made this salsa several times, and every single time everybody loves it.
Very good to have them as Chicharrones de puerco en salsa verde, Fish Tacos (Taco Fish) as we call them in Sonora, MX :D ...
And just as Liz, it has happened to me that they come out very watery.. but still with a great taste.
Gracias Lupita, te la volaste!!
Dawn: Approximately how long did you roast the tomatillos, onions and jalapenos? Also, did you juse a pestal and mortar as used in the Salsa de Molcajeta recipe or did you use a blender as used in the regular Salsa Verde recipe to generate the textured Salsa?
I roasted them until they were done (fairly charred). I think it was about 30 or 40 minutes...but really just keep an eye on them and when they are nicely charred on all sides they are done (don't get too carried away with the charring business, they don't have to be black all over or anything).
After that I just used the blender. Hope this helps - cheers!
Dawn: Thank you so much. By the way, I just read the interview of you on Reluctant Gormet -- Very interesting and enlightening.
It may already be known by everybody else; but I didn't "know" you were the hands and voice on the fantastic Rouxbe videos. However I "knew" it was you just by looking at your picture and reading some of your responses to questions. Now, I "know" for sure that what I "knew" was true! Great job!
We just our second annual salsa contest at my workplace, and I was goaded into entering. The hosts were worried that no one had told them in advance they were entering, so they asked me to submit a salsa. I thought of this recipe, which I had just seen last week.
I printed off the text version of the recipe and dashed over to the supermarket for ingredients. Because of a "No Guacamole' rule, I left out the avocado--I didn't want to get nailed for a technicality. I pulled this together in our workplace kitchen in about the thirty minutes and garnished with some of the left over lime.
It turned out I was competing against five other entries after all, and it was a tight race. The three judges even went to an elimination round. And I won with your recipe!
Congratulations! And thanks for being here.
You can try using canned but I don't think it will be the same. I have used canned tomatillos in the past for other things but I did find them to have that same fresh flavor. Perhaps there are some brands that are better than others but for this salsa I like to use fresh tomatillos. Cheers!
Just made it today with the fish taco using canned tomatillos and all I can say is WoW. This salsa is amazing I actually regret that I didn't try it earlier, I really love this salsa I swear to god I have no problem drinking this stuff. Since the canned tomatillos is already cooked I roasted the chillies and used jalapeno and Serrano.
I need to make at least a double batch, maybe even quadruple for a large group - I want to make the Enchiladas Verdes on this site. How much Salsa Verde does one recipe make, how much do you suggest for a quadruple batch of enchiladas? Thanks, love your site!