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Salsa Verde

Ingredients Produce 1/2 cup Cilantro, fresh leaves 2 cloves Garlic 1 Serrano pepper 1 lb Tomatillos, fresh 1/3 cup White onion Condiments 1 tbsp Lime juice Baking & Spices 1 tsp Kosher salt Nuts & Seeds 1/4 tsp Cumin, ground

Are you more of a red or green salsa sort of person?

Being someone who never-ever-ever turns down chips and salsa, I definitely love both. But when given the choice, I’ve almost always opted for red salsa 9 times out of 10 in the past.

Interestingly, though, on our honeymoon in Mexico this past month, we were served salsa verde almost everywhere we went. (Like, sooo much salsa verde.) It definitely seemed to be the more popular salsa option at every restaurant we visited in Mexico City and Oaxaca. And with each passing day there, I fell more and more in love with its fresh, tangy, spicy, roasted-tomatillo goodness. So much so, actually, that by the end of the trip, when our favorite server asked us each morning whether or not we’d like “chilaquiles rojo o verde”…I was surprised to find myself enthusiastically back on Team Green. And loved every single delicious bite of it.

The good news about making salsa verde from scratch is that it’s incredibly easy to make. Just pick up a batch of fresh tomatillos. (?Pro tip: look for the ones that are firm and vibrant green and not shriveled up.)

Roast them up along with some serranos until they’re slightly charred. (Or if you want to speed up that process, you can pop them under the broiler!)

Then add them to a blender or food processor with lots of fresh cilantro, onion, garlic, cumin, and lots of fresh lime juice. Puree until combined…

Then add them to a blender or food processor with lots of fresh cilantro, onion, garlic, cumin, and lots of fresh lime juice. Puree until combined…