Salsa Verde – Leaving You Green with Food Envy
Salsa is one of the greatest foods for someone eating a gluten free diet as nearly all salsa is gluten free. Mexican or Latin American-inspired foods are great for a gluten free diet as the predominant grain utilized is corn. By using different salsas, the same basic food can be transformed and customized to your flavor and spicy preferences.
As it has been said variety is the spice of life, maybe what should be said is that a variety of salsa is the spice of life.
One of my favorite stories as a child was Green Eggs and Ham by Dr. Seuss. Perhaps this classic children’s tale is about Huevos Rancheros made with salsa verde? Green salsa adds complexity, color, and flavor to the typical ham and egg breakfast. Beyond being a beloved author, Dr. Seuss was a culinary genius!
Boiled or Roasted Salsa
Salsa can be made in so many distinct ways from an uncooked fresh pico de galo, a slowly boiled and simmered salsa, or pre-roasting the veggies. These different techniques for preparing salsa apply to tomato salsa (salsa roja). However, salsa Verde is most often a cooked salsa though some recipes for a raw salsa verde are available.
There are still many different recipes for salsa verde, our favorite recipe for salsa verde uses roasted vegetables for a slightly smoky flavor.
Roasted Salsa Verde
Roasting the tomatillo and peppers provides a deeper flavor with smoky notes. Roasting also tends to remove bitterness from the tomatillos. Roasting the vegetables can be accomplished using a variety of methods.
- On a sheet tray in the oven under the broiler
- In a frying pan
- Over an open flame
- On a grill or BBQ
Each of these methods will impart a slightly different flavor to the salsa verde. With each method, roast the tomatillos and peppers until their skin begins to blister.
Boiled Salsa Verde
Boiled salsa verde highlights the vegetable notes and flavors. To prepare a boiled salsa verde the husks of the tomatillos are removed and the tomatillos are placed in a pot of water that is brought to a boil. In the boiling water, the tomatillos will take between five and ten minutes to cook. They are cooked when they become soft and the skin begins to split.
Is a Tomatillo the Same as a Green Tomato?
While a tomatillo and green tomato may look very similar, they are distinct. A tomatillo is slightly more acidic with firmer flesh than an unripe tomato. Tomatillos can be quite tart but increase in sweetness when they are cooked or roasted. Tomatillos grow in a paper-like husk, similar to gooseberries, unlike tomatoes where the fruit is exposed. Tomatillos are ripe and ready to eat when the husk begins to open at the bottom of the bright green fruit
What Makes Salsa Verde Green?
Salsa verde or literally green sauce gets its bright green color from not only the tomatillos but also the chilies and cilantro that draw out the great brightness of the tomatillos. Most recipes for salsa verde share many common ingredients including:
- Tomatillo
- Green chili peppers (poblano, jalapeno, or serrano)
- Cilantro
- Lime juice
- Onion
- Garlic
- Sweetener (honey or agave nectar)
- Spices (cumin, salt, and cayenne pepper can be added to give the salsa an extra kick
Making Salsa Verde at Home
Salsa verde may seem overwhelming to make at home, but the process is quite easy and the flavor of a homemade salsa far surpasses any store-bought version. In simple terms salsa verde can be made by following these steps:
- Roast or boil the tomatillos
- Roast the peppers
- Chop the vegetables
- Use a food processor or blender to puree the salsa
- Incorporate cilantro and other spices
- Enjoy!
Recipe for Salsa Verde
INGREDIENTS
- 1 lb Tomatillos
- 1 White Onion
- 2 Jalapeno Peppers
- 2 Poblano Peppers
- 4 cloves Garlic (or 1 Tbsp Jarred Minced Garlic)
- 15 stems of Cilantro
- 1 tsp Honey
- 1 tsp Cumin
- ½ tsp Cayenne Pepper (optional for extra heat)
- Salt to taste
Tip:
Using canned tomatillos if they are all you can find (an 11 oz can is approximately equal to 1 pound of fresh tomatillos) drain the liquid before using
STEPS:
- Remove the husk and wash any sticky residue off the tomatillos
- Roast the peppers, onion, garlic, and tomatillos under a broiler or on a grill until tender and char marks begin to appear on the vegetables. The different vegetables will roast at different rates, smaller and more tender pieces may need to be removed earlier.
- Remove the stems from the peppers and tomatillos
- Coarsely chop the roasted peppers, onion, garlic, and tomatillos
- Use a food processor or blender to puree the salsa
- Incorporate cilantro and other spices
- Optional: to further develop the flavors of the salsa Verde add the pureed salsa to a wide bottomed saucepan and simmer over low heat for 30 minutes.
Enjoy Your Salsa Verde
With a freshly made bowl of salsa verde, all that is left to do is enjoy the marvelous flavors. One of the simplest ways is with tortilla chips as a dip. This salsa can be served as a dip both hot or cold. Salsa verde is also a great taco topping. Similarly, salsa verde is a great sauce to flavor a Mexican rice bowl. One of our favorite ways to use salsa verde is as the flavor base in our super simple white chili.
Let us know your thoughts on this recipe for salsa verde Has it become a constant staple in your gluten free diet as it has in ours?
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