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One of my favorite salsas is traditional salsa verde. You may be familiar with this salsa without even knowing what the tomatillos look like. They are small, green, and sticky fruits that are covered by a thin “husk.” While they are often confused as a variation of a tomato, however they stand alone in their uniqueness. Salsa verde is an easy, flavorful, and exciting addition to dishes of all kinds while also being freezable, my very favorite trick of the trade to always having fresh and healthy meals.
Mexican Salsa Verde
- 1 tbsp avocado oil (optional)
- 8-10 large husk-free tomatillos about 1-1.5 lb
- 1 white or yellow onion white if you want traditional / yellow for sweetness (without adding additional sugar)
- 6 large garlic cloves
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 large bunch cilantro about 1 packed cup
- 4-5 small serranos (remove seeds) Jalapenos are okay too! 1 for mild/2 for higher heat!
- Juice of 1 lime
- 1/4 cup toasted pepitas optional but recommeded
- filtered water to cover the mixture
- 1 tsp Mexican oregano if desired optional (regular FRESH oregano works ok too!)
- 1-2 tsp maple syrup (if needed) optional (If it is too hot)
- additional lime as desired
- Wash all of your ingredients and peel the tomatillo husk away from the fruit. If you're able to wash your cilantro the night prior, I always recommend this to be able to dry properly if you're choosing to use it fresh in other dishes.
- Dice your tomatillos, serranos, garlic & onions by either browning in the oven at 400 for 15-20 minutes or browning the tomatillos slightly by adding to a pot and covering with water. If using the stovetop, add your avocado oil, onions, garlic, and serranos in after tomatillo bases are browned slightly. Boil for 15-20 minutes.
- While the products cook, add your pepitas to a 350 degree oven for 10-15 minutes or until golden. Once removed, allow them to cool.
- Once your mixture has cooked fully, remove from the stovetop and strain. Keep the liquid just separate the two.
- Add your ingredient mixture into a food processor (including the pepitas) and process until smooth with the cilantro leaves.
- Optional: Once it is fully incorporated, pour it back into your empty pot and let it cook for about 10 minutes if desired. It should keep a vibrant green coloration during this time. Add more of your liquid if it is too thick. Reheating it is OPTIONAL and often used if you added too much liquid.
- Remove from your stovetop and season. Sugar of your choice may be necessary to offset kick if your peppers are hot. I like using maple syrup if needed. Adjust seasonings such as extra lime, salt, and cumin. Blend once more if needed and then pour into a bowl or portion sized amounts for freezing once cool.
Something to remember with this delicious Mexican salsa verde is that it’s the perfect make-ahead salsa for your next party. It’s able to be frozen and defrosts perfectly, or heats to create a restaurant-style meal addition.
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