Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Salsa Verde Cruda


ExtraMSG

Recommended Posts

Salsa Verde Cruda

This recipe is from the Mexican Table Salsas course in the eCGI.

There are many salsas verdes, or green salsas, in Mexican cooking. Most of the table salsas use tomatillos for the base. In this example, the tomatillos are simmered before blending. Because tomatillos are so naturally tart, cooking them can subdue this characteristic and bring out their sweetness. It also changes their texture from something like an apple to something closer to a ripe tomato.

While I use this recipe as an example of using an immersion blender, it would be more traditional to use a molcajete and the final product would be superior. You could also fry this salsa afterwards, like in the chipotle salsa that follows, for a less bright, richer version. This recipe is adapted from one provided by the taqueria La Iguana Feliz in Portland, Oregon.

  • 3/4 lb or 4-6 tomatillos, slightly larger than golfballs
  • 1/4 lb or 3-6 jalapeños
  • 1/2 c white onion, diced
  • 1/4 c cilantro, finely chopped
  • Salt

Remove the husks and sticky film from the tomatillos under warm water. Place, along with the jalapeños, in enough simmering water to just cover the tomatillos. All items may float. Simmer until tomatillos are soft and have changed from a dark to a pale green, about 10 minutes.

Remove the stems from the jalapeños and place them along with the tomatillos in a blender jar and pulse until just pureed, but not entirely smooth. There should be texture to the salsa mimicking that of a molcajete salsa, although the chiles will appear chopped. An immersion blender works better here than a standard blender which has a tendency to make such salsas too smooth. Salt to taste.

Chill the salsa approximately 30 minutes to let the flavors blend. Mix in the diced onion and chopped cilantro when ready to serve. Makes about 1 1/2 cups

This, and the salsa de molcajete, are excellent templates for any salsa you might want to create. You could alter this salsa by preparing the tomatillos and chiles differently, roasting or leaving them raw which would completely change its character. Taking a giant leap outside of Mexican tradition, you could simmer carrots with fully-ripened red chiles or habeneros and puree with extra water, adding honey for sweetness and raisins for texture and contrasting color.

Keywords: Condiment, Dip, eGCI

( RG935 )

Link to comment
Share on other sites

×
×
  • Create New...