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Salsa Verde is to Mexican cuisine what tomato sauce is to Italian food.
Salsa verde is similar to red salsa, except that instead of using red
tomatoes, it uses the small green tomatillo. Its most popular use is as a chip dip, but also used as a sauce on meats
Check out Linda's
Salsa Recipes, and
Tomatillo Recipes for more great appetizer ideas.
Salsa Verde - Tomatillo Salsa - Green Salsa:
Dips & Spreads,
Yields: 2 cups
Prep time: 30 min
2 large fresh red or green Anaheim
tomatillos, husked, rinsed, diced**
1 1/2 cups low-salt chicken broth
2 large green onions, chopped
1 large Serranto
chile pepper, stemmed, seeded
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon half & half, heavy
cream, sour cream, or whipping cream
Salt and pepper to taste
1 tablespoon fresh-squeezed
lime juice (optional)
Sugar, white or brown (optional) ***
When a green color, they are known as California green chile,
long green pepper, and chile verde. When mature, they turn a
bright red and are known as a chile Colorado and California
red chile. These are very mild chiles that grow to 8 inches
in size. They have a tough
skin, but it peels off easily if you first char the chiles
over a flame and then steam them in a paper bag for several
minutes. Anaheims chile peppers are available year-round,
but they're best in the summer.
** Green tomato-like vegetables with paper-thin husks.
Tomatillos are also called "tomate verde" in Mexico (which means green
tomato) and are considered a staple in Mexican cooking.
Tomatillo is a member of the nightshade family, related to
tomatoes. Learn more about
*** Add a little sugar if you want the salsa sweeter.
Chile Peppers: Char Anaheim chilies directly over gas flame on your barbecue or with your oven broiler
until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Rinse off all of the blackened skin and then chop the chilies.
Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch
your eyes when working with chiles. Gloves will protect your hands, but the capsaicin in the chile
pepper sticks to all it touches, and if you touch near your
eyes it will burn. Rinse well with copious amounts of
water. Please don't learn this lesson the hard way!
Tomatillos: Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don't need to be peeled or seeded.
Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance.
Do not peel the green skin.
Making Salsa Verde: In a medium saucepan over medium-high heat,
add tomatillos, chicken broth, green onions, Serranto chile pepper,
and garlic; bring to boil. Reduce heat to medium-low; simmer
until mixture is reduced to approximately 1 2/3 cups,
stirring occasionally, about 18 minutes.
Transfer mixture to a blender (I used my
Vitamix). Add charred Anaheim chilies, cilantro, and cream; puree until smooth. Season salsa with salt and pepper. Add lime juice.
Can be made 1 day ahead. Transfer to small bowl; cover and chill. Can be served warm or chilled.
Mash an avocado or two with a fork, then stir into salsa. The avocado adds a nice texture and richness to this salsa.
Makes approximately 2 cups.