Salsa Verde De San MiguelFrom elgourmand 5 years ago
- • 1 lb (about 6 – 8) fresh tomatillos, husked and washed. If it is just impossible for you to get tomatillos you can sub green tomatoes. These need to be really green and fairly hard. shopping list
- • 1 small onion, chopped coarse. shopping list
- • 1 medium jalapeno chili, seeds and ribs removed, or to taste shopping list
- • 1 garlic clove, minced. shopping list
- • 2 tsp cilantro, to taste. shopping list
- • juice of 1 good size lime shopping list
- • salt to taste shopping list
How to make it
- 1. Husks the tomatillos, wash thoroughly & score the bottoms of the tomatillos with a knife.
- 2. Place the tomatillos, chili, garlic & onion in a shallow baking pan. Move the oven rack to the top position and turn on the broiler.
- 3. Broil until the tomatillo skins just charred a bit. Flip everything over and do the other side. Some people boil the tomatillo for 8 – 10 minutes but the cook wouldn’t hear of it. Broil these and bring out the flavor, she said.
- 4. Remove everything from the oven & let cool
- 5. Remove any excess charring from the tomatillos.
- 6. Mince, or blend, everything, adding the lime juice, cilantro and salt. I always do this in a blender.
- 7. If the salsa is a bit thick, add a bit of water, or cervesa, until it’s how you want it.
- I only manage to smuggle Tomatillos into Samoa about twice a year. This, obviously, doesn’t allow me to make enough “Salsa Verde” to last a year. My one attempt at making Salsa Verde with canned Tomatillos was super blah. Using green tomatoes produces an acceptable, if not exciting, substitute. On my recent visit to Indianapolis I couldn’t find Tomatillos in any of the supermarkets. Then I happened to ask a security guard, with a pronounced Latin accent, at the convention centre if she knew where I might find some. I know this may sound strange but we do not have a particularly adversarial relationship with our police here and I am not inclined to think of law enforcement types as separate from the general population. I digress. She whipped out her cell phone and had a rapped fire conversation with her mother and then directed me to a small Latin market on the edge of the city; that was a gold mine of tings Latin. Every decent size city has one of these; you just have to find it. Use the Sherlock approach. If you’re hanging out in Greece or Germany (hi Joe), maybe green tomatoes is your best bet.
- You can grow your own but they will take over a garden so be careful, See Photo
People Who Like This Dish 13
- twill10 Cape Girardeau, MO
- googoodahlia Milwaukee, WI
- sanmartian San Marcos, TX
- jeef_boner Havelock North, NZ
- marmielindo Inverness, FL
- sharebear1 Coon Rapids, MN
- WilliamsCreekTradingCompany Tarpley, Texas
- mamalou Attleboro, MA
- notyourmomma South St. Petersburg, FL
- ariadnebarzane Phoenix, AZ
- Plus 3 othersFrom around the world!
The Cookelgourmand Apia, WS
On A Budget559 members
Mexican Food318 members
Back To Basics347 members
MEXICAN FOOD425 members
Anything Goes289 members
FROM SCRATCH148 members
We Love It But135 members
Homemade Condiments And Sauces200 members
Friends In The Kitchen316 members
Mexican Cooking142 members