Preview: Salsa Verde de Lupita
by Lupita M in Rouxbe Videos
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Preview: Salsa Verde de Lupitaby Lupita M in Rouxbe Videos Tart tomatillos and fresh avocados make this mild salsa a wonderful companion to almost any dish.
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Step 1: Making the Salsa
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Peel and wash the tomatillos, and then place into a pot along with the serrano peppers. Cover with cold water and bring to a simmer. Peel and roughly chop the garlic and cilantro, and then finely dice the onion. Cook the tomatillos until they turn a golden yellow color. You may have to push them down with a strainer to obtain even coloring. Once the tomatillos start to split, remove everything from the water. Place the garlic into the blender. Cut off any stems from the serrano peppers and add them to the blender. Once the tomatillos are cool enough to handle, remove any large cores. Don’t remove these prior to cooking or they’ll become water-logged. Add the tomatillos and salt to the blender, and pulse just a few times. If you still see big chunks of chilies, pulse a couple more times. Pour into a bowl and add the onion and cilantro. Mix and taste for seasoning. Depending on the tartness of the tomatillos, you may want to add a squeeze of lime juice. At this point, this is salsa de verde. It can be stored in the refrigerator for at least a week and can even be frozen.
Related Tips & Techniques |
Notes
If you would like a spicier salsa, just boil another serrano pepper and blend it with a little bit of water. Mix it into the salsa to taste.
This salsa is delicious with fish, chicken, eggs, or taco chips.
Comments
Esta Receta esta cencilla pero muy rica. A toda madre Dona Lupita.
Made this for a party we had this past weekend and it was hit with everybody!!
This recipe looks amazing, and I can't wait to try it.
However, tomatillos aren't readily available at where I live. Can it be subtituted with regular tomatoes?
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
http://rouxbe.com/recipes/234
I can only say Mil Gracias!!! Que rica salsa =)
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!!
Saludos
Agree with Jose P.
I really like this salsa with pork chicharrones and fried beans!
Viva la salsa!
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!
Ah shucks thanks John, indeed it is me. Thanks for your kind words, much appreciated. Cheers!
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.
Nice work Jim - congrats!
sorry to ask a stupid question, is tomatillo an unripe tomatoes?
No a tomatillo is not an unripe tomatoe but it does come from the tomato family. Here is a drill-down about tomatillos that goes into a bit more detail. Cheers!