I love Salsa Verde because it’s something that is very easy to make with fresh ingredients, and also I find the green color very soothing to me, almost like I’m on a relaxing beach in Tulum, Mexico and not trying to fight for my life while everyone is wearing their overstuffed winter jackets on a crowded train and there is no room to breathe. #TellMeHowImSupposed2BreatheWithNoAir .
I decided to make Salsa Verde fresh, because when my then-boyfriend (now husband) returned from a lovely vacation in Hawaii, I bought a jar of salsa verde. This was in August of 2013. And guess what? As of this posting date, it still hasn’t expired, according to the date on the label. (Why it’s still in my fridge is beyond me.)
Prep Time: 30 minutes
Serving Size: About 2 cups.
- 4-5 tomatillos, husked, de-stemmed and rinsed.
- 3 tbsps. of roughly chopped cilantro
- 1-2 jalapeno peppers, stemmed.
- 1/4 cup of minced, Spanish onion
- 1 tsps. of salt.
- 2 tsps. fresh lime juice (optional)
Procedure: In a saucepan, combine tomatillos (husks and stems removed), jalapeno pepper (stem removed) and onion (sliced in half) in water. Bring to a boil and then bring down to simmer for about ten minutes.
In a food processor, add softened tomatillos, onion and pepper with 1 tsp. salt and 3 tbsp. of cilantro. Pulse until finely chopped but not pureed. Add lime juice, if using and then pulse until pureed. Allow salsa to sit in a covered container in the refrigerator for at least 30 minutes prior to serving so flavors can meet, mingle and have a kiki.
Remember, your nose and tongue are your best guides, along with your common sense. I usually try to use up any leftover salsa within 9-12 days. Use your best judgment or google the shelf life of homemade salsa verde.