Salsa Verde Fresca

Recipes posted a year ago:

Fresh salsa is by far my favorite condiment…I love to have it with a huge variety of other foods, or simply all by itself.  And as much as I usually find myself eating red salsas with lots of tomatoes and onions in them, it is refreshing to change things up with a tangy green salsa like this one.

Gather Up:

  • 8 to 10 tomatillos, papery skin removed and washed in cold water
  • 1 poblano chile, stemmed and seeded
  • 1 anaheim chile, stemmed and seeded
  • 2 cloves of garlic, coarsely chopped
  • zest and juice of one lime
  • fistful of cilantro (about 1 cup packed), leaves and stems
  • 1/2 tsp sea salt

Quarter the tomatillos and toss them into a food processor.  Add in the cilantro, garlic, and sea salt.  Pour in the lime juice, then add the lime zest as well.  Roughly chop the chiles so they will fit in the processor bowl as well, and add them.

Pulse things a few times to get them roughly mixed up, then continue to blend until you reach the consistency that you prefer.  This time around, I chopped things up pretty fine, but a more rustic mix would have been good as well.  This goes great with freshly sliced jicama, or spread over carne asada (you could even use some of the salsa as the base of the marinade for the carne).  Use your imagination, and enjoy!


3 responses to “Salsa Verde Fresca

  1. Yet another fabulous offering….Could one possibly use canned tomatillos? I cannot seem to find fresh ones here…Would this be good with grilled pork, salmon or ?!….Thank you so much for your continued sharing and culinary inspiration!

  2. Sorry for the delayed reply. I’ve never used canned tomatillos, though I imagine they would work. You would lose some of that fresh taste, and you’ll want to drain them to be sure you don’t end up to watery, but it should work. As for this salsa with pork -it would be awesome. In fact, if you braise the pork in a mixture of this salsa and a few other ingredients, you’ll be essentially making chili verde. For salmon it sounds like an interesting idea. I would lean more toward a firm white-fleshed fish, but experimentation is one of the fun things about cooking

  3. Thank you so much for the kind response!…I didn’t get to make this recipe last weekend…so I am looking forward to making it within the next few days …braising with pork….Merci for the continued inspiration.