These are tomatillos. The look like green tomatoes except they have these paper skins on them. Once you take the paper off, the skins are kind of sticky, so you just have to wash them really well before starting. After I made this salsa and I tried it, I thought it tasted like it was from my favorite Mexican restaurant, I was so excited! Green salsa is my favorite and I would choose that over red salsa any day. And the best thing is it takes no time at all. And for the amount of money you pay on buying jarred salsa, you can make it from your home.
1 1/2 pounds tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves (fresh)
1TB. lime juice
1/2 tsp. sugar
2 fresh jalapeno peppers, or serrano peppers, stemmed and seeded and chopped (if you want it spicier, keep the seeds in).
salt to taste
First, I roasted the tomatillos in my broiler. Cut each tomatillo in half and place on a cookie sheet lined with foil (I used my silpat). Place under the broiler for about 5-7 minutes to lightly blacken the skin. Place the tomatillos, lime juice, onions, cilantro, chili peppers and sugar in a food processor or blender (I used my Magic Bullet). Season with salt. Cool in the refrigerator. It makes about 3 cups. How easy is that? And, its only 5 calories per tablespoon!
My only advice, is go easy on the fresh lime, a little goes a long way and I’ve made the mistake before of adding too much and it’s a little overpowering.
Do you make your own salsa?
Have you tried my sister’s salsa she makes on the grill? This is her salsa!
Another idea with the salsa verde, is making chicken enchiladas. Just take shredded cooked chicken and wrap with a corn tortilla. Place seam side down in a 9 x 13 baking dish, pour the salsa verde on top and sprinkle either cheddar cheese or a white mexican cheese (like chihuahua cheese or queso fresco) and bake for about 20 minutes or until the chicken is heated through and cheese has melted. Garnish with fresh avocado, a little sour cream and serve with Mexican rice. It’s a quick and yummy dinner!