Bottled salsa. I’ve bought many a jar in my day. I think most of us have. In fact, many of us have a bottle sitting in the fridge right now. And for convenience’s sake, a bottle of salsa is a great, healthy, go-to condiment, perfect to accompany tortilla chips, scrambled eggs, tacos, or even to top a piece of grilled chicken. But we all know that bottle, no matter how fancy the label, can never be quite as tasty as a freshly made salsa. Sometimes, you just need more.
In all honesty, salsa is not that hard to make. If you have a food processor or blender, it’s a snap. And when making it from scratch, there is no limit to the varieties of salsa you can prepare. Different vegetables, fruits, and spices can be used to create new experiences, and you can use them raw, simmered, or even roasted to bring different flavors to your salsa. Because of this freedom, it’s not very often that I make the same salsa twice.
Hence the reason for another salsa verde recipe. My first was in response to the Hatch chile season (which is fast-approaching!). This salsa was created as an accompaniment to some marinated, grilled fajitas we were having for dinner the other day. (Sorry, no recipe on that one…I cheated. A Latino grocery I have been visiting a lot lately had marinated beef fajitas on sale for $1.97/lb…couldn’t pass it up. They were pretty tasty though, I have to admit. And my visit to that grocery also allowed me to find some wonderful tomatillos, which led me to this salsa.) With an abundance of fresh serrano chiles that I picked up at the McKinney Farmer’s Market, this salsa was born.
Salsa verde typically involves simmering the tomatillos in water. And with this recipe, you can choose to do that. In my opinion, though, roasting the tomatillos and peppers for a short while intensifies the flavors, and adds a subtle sweetness that I thoroughly enjoyed. And although I intended this salsa to be served with fajitas, most of it was eaten (by me) with tortilla chips (during the preparation of the rest of the meal). Not that I would ever eat while cooking…
2 ½ lbs tomatillos, husked, rinsed, and sliced in half
3-4 serrano chiles, seeded and sliced in half
½ large yellow onion, chopped
1 garlic clove, chopped
¾ c cilantro, chopped
Juice of 1 lime
Zest from 1 lime
Salt to taste
Preheat broiler. Place tomatillos and serranos cut-side down on a foil-lined baking sheet. Place under broiler, about 10 inches away, for about 10 minutes or until the skins are lightly blackened and there is juice coming from the tomatillos and peppers.
Place all ingredients into a food processor and pulse until everything is finely chopped. Season with salt to taste. Serve warm, or cool in refrigerator.