Tuesday, February 16, 2016

Salsa Verde Cruda (by Pati Jinich)

Once upon a time, I lived in Mexico and loved, loved, loved homemade green salsas. Then I moved back to the States, bought jarred green salsas, hated them, and gave up on green salsa in general. What a MISTAKE!
 
First let me say how much I adore Pati Jinich, both her show on PBS and her recipes. This recipe is barely even adapted by me because I just love it the way it is.

Secondly, this is the easiest salsa recipe I have ever made. No cooking required...just ingredients and a food processor or blender! The flavors are fresh, bright/tangy, spicy, and creamy. We put this stuff on everything: tacos, eggs, salads, chips, nachos, etc. I pretty much keep it in my fridge at all times. Enjoy!


Salsa Verde Cruda  
from Pati's Mexican Table

Ingredients:
  • 1 lb. tomatillos, husked, rinsed, quartered (they have sticky skin once husks are removed, so be sure to rinse)
  • 1 avocado, pit removed
  • 1-2 T white onion, in rough chunks
  • 1-2 serrano or jalapeno chiles, depending on desired heat
  • 3/4 tsp. coarse kosher salt


Directions:

  1. In the bowl of a food processor or blender, combine the tomatillos, avocado meat, onion, chiles, and salt. I usually add one chile, run the food processor, taste for heat, then add more chiles if I want.
  2. Cover and pulse the food processor 4-5 times, then run until smooth.
  3. Enjoy on everything!









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3 comments:

  1. CookingPhanFebruary 16, 2016 at 11:26 AM

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  2. CookingPhanFebruary 18, 2016 at 12:29 PM

    That chef's website has recipes too: Patismexicantable.com (I think!) And tomatillos are tart which is why this salsa recipe doesn't use citrus but still has bright flavor. However, I think the avocado balances the tartness. You're right, roasting the tomatillos should sweeten them a bit. Cooked tomatillo recipes I've used in the past has had me reduce the sauce in a saute pan and it has a distinctly different flavor than raw. Picking the brightest green tomatillos is best. It shouldn't matter if the husk is still on for starting to peel off. But maybe it really is just an acquired taste! Thanks for the question! You know I love discussing this stuff :)

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  3. Kim JohnsonMay 14, 2016 at 4:23 PM

    I like this so much I actually lick out the bowl, like cake batter :)

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