Restaurant Style Salsa Verde
Sometimes I tell Matt (my hubby) that I am really craving Mexican food and want to go out to eat. But, let’s be honest, what I REALLY want is to scarf up a ton of salsa verde… and I guess a few chips too! Restaurant style salsa verde is so different than what you can buy in the grocery aisle. The good stuff is slightly runny, no big chunks, loaded with cilantro and garlic flavor and popping with charred tomatillos. My mouth is literally watering just thinking about it.
Since it is not always easy to go out to eat with kids, I decided I needed to re-create that restaurant style salsa verde at home so I could eat it more often! This salsa is easy to make and really versatile. It can be used as a dip for chips, on top of enchiladas (check out my stacked enchiladas verdes recipe!), or with scrambled eggs in the morning. I usually double the batch (have I mentioned that I really like salsa verde?!) and it always disappears. This salsa is perfect for summertime - light, fresh and bursting with color and flavor!
Restaurant Style Salsa Verde
About 2 cups
1 lb tomatillos, husked
1/4 cup white onion, roughly chopped
1 cup cilantro, roughly chopped (1 bunch of cilantro)
2 cloves garlic
1 lime, juiced
1/2 tsp salt
1/2 Tbsp sugar
2 Tbsp water
Husk the tomatillos and place them, along with the jalapeño, on a baking sheet.
Broil the tomatillos and jalapeño on high for 4 minutes on one side and then flip them over and broil for an additional 1.5 minutes.**
Place the tomatillos (and all the juices from the pan), jalapeño, white onion, cilantro and garlic into a food processor and pulse until there are no longer chunks (you will still see the white seeds from the tomatillos).
Add the salt, sugar and water and pulse again until mixed.***
Refrigerate until you are ready to scarf it up!****
*I only add 1/2 of a jalapeño because my kids will eat this salsa too - let’s just say my whole family can only handle “Minnesota spicy”. Add more or less jalapeño depending on your preference of spice level.
**You are just wanting to get that nice char on the tomatillos and jalapeño (pictured above). Keep a close eye on them in the oven because this char can happen fast, depending on your oven.
***Make sure you taste test the salsa before you finish. Depending on your taste preference, you may want to add more or less salt/sugar. I like to use less salt than sugar because you are usually eating this salsa with something kind of salty (did someone say chips?!).
****Try to make this salsa at least 2 hours in advance so it has time to cool down before you eat it. Enjoy!!
TIPS FOR INVOLVING KIDS
Have them husk the tomatillos - my kids absolutely LOVE doing this! Fair warning though if you’ve never used fresh tomatillos before, they can get pretty sticky after you peel off the husk (see below picture!). So, let the kids husk them and then go outside and hose ‘em down :)
Let them use the food processor to mix together all the ingredients. The kids think it is pretty exciting seeing all of the ingredients combine together!
Have them be your taste testers. Jack and Will love sampling everything and giving me their VERY honest opinion. For this salsa I heard from Jack, “Mom, it needs a little more sugar” - don’t worry, I adjusted the recipe accordingly!