My culinary bucket list: find a way to make salsa verde just like my favorite taco shop, Super Taqueria. Back in the day, when I lived in San Jose, my then-boyfriend-now-husband Jeff and I would regularly grab a quick bite to eat at the Super Taq on 10th Street, typically on weekends when we were out-and-about doing all sorts of fun things that we definitely don’t do now with kids and careers. While I have yet to exactly duplicate the green salsa that I would slather with abandon on my two carne asada tacos (heaped with beans, fresh carne asada, and Mexican cheese), I have come close with Roasted Tomatillo Salsa.
Roasted Tomatillo Salsa is a basic, go-to salsa, that you are going to want to make it on a regular basis to keep on hand. Here’s why: it is delicious, healthy, and easy. It can be customized to suit your tastes. I like it spicy, but you can dial it down. And for my family, it also satisfies my daughter’s venture into veganism. Yes. She’s trying to have a vegan diet. Lord help me.
Back to the salsa, which is as easy and basic as can be.
Basic Ingredients
- Green tomatillos
- Serrano chiles
- Jalapeno chiles
- Onion
- Garlic
Just roast up the ingredients and blend. Done!
Variations
Make this vegetarian and vegan-friendly by using vegetable broth instead of chicken stock.
Serve this yummy salsa on almost anything. Tacos, eggs, burritos, burgers, barbecued meats and fish, beans. I personally don’t like it all that much with chips, but you certainly have that option.
Heat Index
This recipe includes serrano and jalapeño chiles, which are spicy and rate about 5000 on the Scoville scale. I think serranos are a bit spicier than jalapeño , so if you don’t like the heat, reduce the amount used or skip them completely and opt for bell peppers, which will give it a grassier, “green” taste.
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Roasted Tomatillo Salsa
Equipment
- large capacity (64 ounce) blender like Vitamix or food processor
Ingredients
- 1 pound tomatillos, husks removed and tomatillos washed
- 3 serrano chiles, stemmed and seeded
- 1 jalapeño chile, stemmed and seeded
- 1 large onion, coarsely chopped
- 3 cloves garlic
- 1 tablespoon extra virgin oil, or as needed
- kosher salt and pepper to taste
- 1/4 cup chicken stock plus more for consistency
- 1/2 cup cilantro, chopped
Instructions
- Preheat oven to 400 degrees, Fahrenheit.
- Place the prepared tomatillos, chiles, garlic, and onion on a baking sheet and drizzle with a bit of extra virgin olive oil. Sprinkle with salt and pepper.
- Roast the chiles for about 30-45 minutes or until they are blackened and charred a bit.
- Take out and cool.
- When cool, remove the garlic from the husks, and the stems and skin from the chiles and place in a large capacity blender or food processor.
- Put all the other ingredients in a blender
- Blend on medium speed, adding a bit of stock as needed until you achieve your preferred consistency.
Adapted from Food Network.
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