This year I had a great crop of tomatillos, so I decided to try a few versions of Salsa Verde. I use this to make Enchiladas Verdes, even though some recipe sites claim that green enchilada sauce is not the same thing as salsa verde. Honestly, I’m not that fussy as long as it tastes good in the end. So, here are the three recipes I made today:
Salsa Verde #1
1 lb Tomatillos. Husked and cut in half/quarter. (depending on size)
3 serrano chiles. Halved
3/4 cup chopped cilantro
juice of one lime
1 tsp salt
Olive oil
First, roast the tomatillos and serranos on an oiled pan in the oven until just starting to brown.
Transfer to a blender. Add the remaining ingredients.
Blend until smooth.
This made about one pint, which I put in a pint jar and processed
Salsa Verde #2
1 lb Tomatillos.
2 serrano chiles.
3/4 cup chopped cilantro
juice of one lime
1 tsp salt
Made a “fresh” version of the above. Simply put everything in the blender and blend until smooth. This one made a bit over a pint. I filled a pint jar and topped up the last 1/4″ of jar #1 with this sauce. Processed.
Salsa Verde #3
1 1/4 lb Tomatillos.
2 serrano chiles
1 white onion
4 cloves garlic
“some” cilantro. (basically, I used what I had left… maybe 1/4 cup chopped)
Olive Oil
1 1/2tsp salt
Cut the onion into quarters.
Put Tomatillos, chiles, onion, garlic in a pot and just cover with water.
Bring to a boil for 10 minutes.
Pour into a blender (yes, with the water)
Add the cilantro and blend.
Heat some olive oil in the pot.
Pour the contents of the blender back into the pot. Bring back to a boil.
“Reduce temperature and simmer for 20 minutes.” said the recipe I was sort of following. It was REALLY thin, still, so I kept simmering. Didn’t keep track, but it could have been an hour. Finally, I added 1/2tsp of corn starch and boiled for a few more minutes before pouring into jars.
Poured into 2 pint jars and process.
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