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, Jeff (now husband) 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 this little recipe here. I swiped it (but am giving full attribution!) from Food Network’s Marcela Valladoid’s recipe. She features it with chilaquiles (which I’m going to do in the next post or so). She mentions it it passing, secondary to the chilaquiles, but I beg to differ. This recipe deserves it’s own post. It is such 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.
Just roast up the ingredients.
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.
Note: this recipe, as presented below, is spicy. If you don’t like it too spicy, use jalapenos instead, or a combination of jalapenos and serranos. Salud!
- 1 lb fresh tomatillos
- 3 fresh serrano chiles (adjust with instead jalapenos if desired)
- 3 garlic cloves
- 1 large onion, coarsely chopped
- Olive oil, as needed
- salt and pepper to taste
- ½ cup cilantro, chopped
- ¼ cup chicken broth or more as needed (if vegan, substitute with vegetable broth)
- You'll need to roast the ingredients first, so turn the oven on to 400 degrees.
- Remove papery husks from tomatillos and wash a bit (they will be sticky)
- Place all ingredients on a baking sheet and drizzle with a bit of olive oil. Sprinkle with salt and pepper.
- Roast the peppers for about 30-45 minutes. You want them 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 blender.
- Put all the other ingredients in a blender
- Add broth as needed to acheive the consistency you like.