Salsa Verde

Green and gorgeous, fresh and delicious.

Salsa verde feels like the Cadillac of salsas to me. It’s everything you love about pico de gallo, but there’s also that something extra that takes it to the next level. It could be the tomatillos, the burst of red onions and zip of garlic, or maybe it’s simply the magic of bringing all these ingredients together.

I also love how quick and easy this recipe is to make, especially when you use a food processor/chopper. I used to make all of my salsas by hand, but finely chopping ingredients becomes seriously tedious after awhile. That’s why my large capacity food processor is less nice-to-have and more must-have in my kitchen. — CFG


Ingredients:

  • 4 lbs tomatillos

  • 1 large red onion

  • 6 large garlic cloves (8 if you want it extra garlicky)

  • 1 large bunch fresh cilantro

  • 4 limes, juiced

  • 1 lemon, juiced

  • 1 tbsp cumin, plus 1 tsp

  • 1 1/2 tsp ground sea salt

  • 1 jalapeño, minced (optional) or other hot pepper, minced


Directions:

  1. Wash tomatillos and pat dry. Rinse cilantro and remove excess stems. (I use a salad spinner to get rid of excess moisture.)

  2. In a large capacity food processor, pulse/chop 3-4 tomatillos at a time until they reach your desired size/consistency. (I usually pulse 5-6 times depending on the size of the tomatillo). Be sure not to over process.

  3. Transfer the chopped tomatillos to a large mixing bowl and continue processing batches until you have processed all 4lbs.

  4. In the food processer chop 6-8 large heads of peeled garlic and 1 jalapeño (optional) until completely minced. Add in 1 large red onion and pulse/chop to the same size/consistency as the tomatillos. Add the chopped onion/garlic mixture to the mixing bowl.

  5. Add the cilantro and juice from 4 limes and 1 lemon into the food processor and pulse until finely chopped. Add mixture to the bowl.

  6. To the mixing bowl add 1tbsp plus 1 tsp of cumin and 1 1/2 tsp of ground sea salt. Thoroughly mix all ingredients. (You can always increase the amount of salt and/or cumin to taste, but this is a great place to start.)


Note: You can serve this recipe right after making, but it’s also great for canning — just be sure to follow standard canning guidelines and process your sealed jars for ~10 minutes. Otherwise, store in an air-tight container in the fridge for about 1-2 weeks (assuming you haven’t eaten it all).

Previous
Previous

Pico de Gallo

Next
Next

Perfectly Pickled