salsa verde

There are two types of salsa verde in the world, the Italian variety that combines oil, parsley, and garlic, and the Mexican type that uses chilis and tomatillos. In our casa, it is all Mexican all the time.

Somehow, I did not put up salsa verde last year, did I have some left from the previous year? A couple months ago when I was hankering for enchiladas I had to purchase a pouch of the green stuff. And while Rick Bayless Frontera makes a very nice salsa verde, I do not like buying things I can make myself.

Following is the recipe I have used for years. It is perfect and needs no tinkering. The recipe comes from Put ‘Em Up by Sheri Brooks Vinton (a very useful canning book) and is a crowd pleaser.


Salsa Verde

4 pounds tomatillos, husks removed

1 tablespoon lightly flavored oil

1 cup distilled white vinegar or bottled lime juice (I use vinegar)

1 pound yellow onions, chopped

1/2 pound chili peppers, stems and seeds removed (I use jalapenos)

2 cloves garlic, peeled

1/4 cup chopped fresh cilantro

1 teaspoon salt

1. Preheat the broiler. Wash and dry the tomatillos. Lightly brush half of the tomatillos with olive oil and arrange on a baking sheet, stem side down. Broil until blackened in spots. Remove and cool to room temperature.

2. Puree the remaining raw tomatillos with the vinegar in a blender or food processor and remove to a large nonreactive saucepan. (I use a food processor)  Puree cooked tomatillos, onions, chilis and garlic. Add to pan.

4. Bring to a boil, simmer 10 minutes, to thicken and reduce.

5. Remove pan from heat and stir in cilantro and salt.

Fill your jars and process in a boiling water bath for 15 minutes.

The original recipes states that it makes 8 cups. I find it makes more than that, every time, so prep a couple extra jars.

Author: terri.pena

Terri lives in Edmonds Washington where she writes, cans, cooks, reads, and imbibes, sometimes to excess.

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