Salsa Verde De San Miguel
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves Lots
House setting in San Miguel de Allende is not for everyone. You have to truly enjoy really great people, clean fresh mountain air, la siesta, fantastic food and copious amounts of various concoctions containing C2H5OH. Read more The friends for whom I was “house setting” had a truly fabulous cook; who’s name I cannot remember to save my life. I think it was the concoctions. If it was even remotely Mexican she had a, from scratch, recipe. As I was a gringo from Las Estado Unidense del norte, and not likely to pass around here recipes in the neighborhood, she was willing to share. I have posted a couple and here you have her Salsa Verde, which is one of my favorite salsas. Fantastic. See less
Ingredients
- • 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
- • 1 Tbs. 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. See Photo
- 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. 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 little 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 a mildly 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, at the convention center, who had a pronounced Latin accent, if she knew where I might find some. I know this may sound strange but, in Samoa, we do not have an adversarial relationship with our police, 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 maybe green tomatoes is your best bet.
- You can grow your own tomatillos but they will take over a garden so be careful. I recommend you use a planter.
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