The tomatillos used in this green salsa is the backbone to a host of Mexican dishes. I use my blender for this salsa, mixing a few basic ingredients (tomatillos, onion, garlic, cilantro, and a jalapeño pepper), and then adjust the flavor to my preference. I love cilantro, onion, and garlic so I use plenty. On the other hand, I’m a wimpy salsa eater when it comes to the added heat from chili peppers, so I start with half a jalapeño, then taste the sauce, get my husband and son’s taste testing opinions since they like a hotter salsa, and we quickly end up with a medium full flavor salsa with just enough heat from the jalapeños that doesn’t leave us sniffling or dabbing perspired foreheads!
These funny looking fruit are a relative of the tomato family with a papery outer skin, leaving behind a sticky residue. Tomatillos are not sweet like the red tomatoes we serve with our salads, they’re tart giving it the unique taste to sauces.
I got a bonus while preparing this salsa, a glass of my hubby’s home-brew. One of his best batches!
I use jalapeño or serrano peppers for this sauce. The seeds in the chili peppers are potent, so protect yourself after handling by rinsing in cold water, and DON’T touch your lips or eyes after touching the peppers.
When shopping for peppers, I always remember, the smaller the chili the hotter the bite!
Here I browned some pork, added the sauce for a Pork Chili Verde dish.
The sauce is tasty all on it’s own, and great with chips. Chips and salsa!!
Mmmmm, now we’re going to add it as a condiment on top of taquitos!
The Tomatillo Salsa Verde is so versatile. Add it to any protein, use the sauce for green enchiladas, add it to eggs. The possibilities are endless! Give it a try, and serve it with a cold cerveza or home-brew 🙂