Salsa Verde
This recipe is another inspired by our favorite chef Sandy de la Mora. This fresh green “verde” sauce, is simple to make and goes well with so many dishes. It’s the charring of the tomatillos, onions, garlic and peppers that make this so good. Our favorite way to have Salsa Verde is with chicken enchiladas. It’s so yummy and fresh without being overly spicy.
Tomatillos are the key ingredient in this recipe. They can be purchased at most large grocers, but if not try Mexican specialty market if you have one near you. The outer leaves need to be peeled away first. They will be a bit sticky on your hands while peeling.
Next is the fun part, charring the veggies. This can be done outside on a grill or in the house. (if you have a gas stove) You can actually us a “dry” pot, such as a Dutch oven, to char. We use an old cooling rack, as it’s large enough to cover a couple of burners. The trick is to let them char until well blackened, turning often. They should also be very tender.
Depending on the size of your grate, you may have to char in stages. Char the onion, garlic and jalapeno next. In our version, we vary from Chef Sandy’s slightly in that we also add a poblano pepper to the sauce. We love it because it’s more mild than a jalapeno . If using, char the poblano too.
While charring, have a large pot of water at a slight boil, on the stove. Place the tomatillos, onion and garlic in the boiling water. After stemming and seeding the pepper(s) add the jalapeno and poblano to the water as well. Everything should be soft, but not falling apart. Keep in in the boiling water for about 5 minutes.
Now it’s time to blend the charred veggies, along with the cilantro.
Caution: It’s HOT!
Add the veggies a few at a time and pulse until blended. Cover the blender with your hand holding a towel, or you will have salsa verde all over you and the ceiling.
Add a generous amount of salt and pepper. Give it a taste and correct with more salt and pepper as desired. Pour the blended sauce into a saucepan preheated with oil.
Bring to a Simmer.
A white foam should start to form at the top. Let it simmer for 3-5 minutes. The color should deepen to a darker green. Taste again and add more salt or pepper if desired. At this point, it’s ready!
This is so easy and keeps for several days in the fridge. Or it can be used in the most delicious Chicken Enchilada recipe found: HERE
Chef Sandra de la Mora
We would highly recommend The Cooking School at El Pueblito, if you are ever in the Mayakoba area, just north of Playa del Carmen.
Our post about our first time cooking with Chef Sandy can be found: HERE
Salsa Verde
Ingredients
- 10 green tomatillos husks removed and rinsed
- ½ Onion separated layers
- 2 garlic cloves
- 1/2 bunch of Cilantro, rough chopped
- 1-2 Jalapeño Chilis (OPTIONAL SEEDS FOR A HIGHER HEAT)
- 1 poblano pepper (optional)
- Salt & pepper
- 1 tablespoon canola oil
- 1 large pot, boiling water
Instructions
- On an outdoor grill, or on a gas stove using a metal rack over the flame, char the tomatillos. Turn often, letting them char and get slightly soft, but not losing any of the juices. Repeat the process with the onions, garlic and pepper(s)
- Put tomatillos, onions and garlic in the water. Stem and seed the peppers (careful they will be hot) then add to the water. Simmer for 5 minutes.
- Place the tomatillos into a blender and puree.
- Add the jalapeños, poblano, onion and garlic, half of the bunch of cilantro, salt & pepper and puree again until smooth.
- Heat a tablespoon of oil in a pot over medium-high heat. Once it is hot, but not smoking, pour in the sauce and bring to a simmer. Let it simmer over medium heat for about 3 minutes, until it thickens and deepens in color. There should be a rim of white foam, Taste for salt and add more if needed.
- Remove from heat and serve! To make Chicken Enchiladas Verdes click: HERE
