Salsa verde goes very well with rich pork and chicken dishes Its fresh and tangy flavor helps to cut through the richness of the dish. I always serve salsa verde with
carnitas and deep fried gorditas.
For a more spicy salsa verde, try this
version. Made without tomatillos, it is not quite as acidic but a lot hotter. This version is great with seafood.
Makes 1 cup
4
tomatillos2
serrano chilies, without stem1
small white onion2
cloves garlic, peeled- juice of 1/2 lime
1
tsp salt
Fresh ingredients for salsa verde
Toast the tomatillos, chilies, onion and garlic on a skillet or heavy bottomed frying pan until lightly blackened. The tomatillos will probably take a little more time than the other ingredients.
The ingredients are blackened and ready to be turned into salsa verde
Rough chop the tomatillos, chilies, onion and garlic. Add chopped vegetables to a blender and blend until it is for the mostly smooth with a few remaining lumps. Transfer to a bowl and stir in the lime and salt.
This salsa is best eaten the day it is made. If you wish to keep it longer, refrigerate and eat within two to three days before the flavors muddy and degrade.