Tomatillo Salsa Verde
This recipe for the classic Mexican green salsa, known as salsa verde, comes from Chef Traci Des Jardins. Once you have the hang of making salsas and realize how easy it is, she says, you’ll never go back to store bought. Experiment with different types of chilies; some are very spicy and some, not so much. Removing the seeds lessens the bite. When tomatoes are in season, pico de gallo is also really easy: just combine diced tomatoes, diced white onion, serrano chili, chopped cilantro and a squeeze of lime juice.
- 3 lb. tomatillos, husks removed
- 1 small white onion, peeled and sliced
- 1 serrano chili, stem removed
- Salt, to taste
- 1 bunch fresh cilantro, thoroughly washed, 2 inches of stem
Rinse the tomatillos in warm water to remove the sticky residue on them.
Place the tomatillos in a blender and blend on high speed until smooth. Add the onion and serrano chili and blend until smooth. Season with a good amount of salt, add the cilantro and blend until smooth. Taste and add additional salt if necessary. Serves 12.
Recipe by Traci Des Jardins, Chef/Owner, Jardinière and Mijita, San Francisco.