Monday, March 8, 2010

No More "Supermarket" Salsa (Verde Edition)

After successfully creating No More "Supermarket" Salsa a few weeks ago my Mexican food loving husband decided that he wasn't going to purchase Salsa Verde anymore either at the grocery store. So I left the task up to him to find a recipe and make it work for our tastes. 

We had this Salsa with the "Oven fried" chicken Chimichangas and it tasted wonderful together. This salsa is very versatile and will work with a variety of dishes,  even on top of Huevos Rancheros for a tasty breakfast.

This salsa takes only slightly longer then it's red counterpart. There is a little cooking involved but start to finish this didn't take longer then 30 minutes. The key is the tomatillos, which along with spices and cilantro make this salsa so much better then anything you could buy. As an additional bonus it doesn't have any dreaded additives that are just not necessary for taste. This will keep for a good week in the refrigerator  or you could even go ahead, put it in jars and go through the canning process since the added vinegar will work as your preservative. Just a word of advice: this makes quite a bit of Salsa Verde, so feel free to half the recipe with the same great results.

No More "Supermarket" Salsa (Verde Edition)

10-12 Tomatillos, husked
1 medium white onion, rough chopped
2 garlic cloves, minced
2 Jalapeno Peppers, rough chopped
1/4 cup Cilantro, chopped
1 tablespoon dried oregano
1 teaspoon ground cumin
3 teaspoons Kosher Salt, divided
2 cups chicken broth
1/2 cup white vinegar
1 cup water
2 limes, juiced

Place tomatillos, onion, garlic, jalapeno, cilantro, oregano, cumin and 2 teaspoons salt into a pot. Add chicken broth, vinegar and water. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10-15 minutes.
Strain the vegetables from the liquid (reserving liquid) and place in food processor or blender.  Carefully puree the tomatillo mixture adding reserved liquid until smooth and desired consistency is reached.
Stir in lime juice and remaining teaspoon of Kosher salt to taste.


  1. I tried making this salsa before but I roasted instead of simmering. Whats the purpose simmering the tomatillos. Thanks!

  2. Krissy, when we (my husband and I) did research on Salsa Verde we came across three different methods. The no-cook one, the roasting you used and the simmer one we did. I'm sure there is nothing wrong with either of them but we settled on the simmering one to have the vegetable infused broth with the spices to simply thin out the tomatillos once they went into the food processor. Hope this helps, but feel free to ask if you have further questions.


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