Selection Is Key
There’s a big difference between a ripe and an unripe tomatillo. To pick the cream of the crop, look for one that feels firm and smooth, is free of cracks or blemishes, and doesn’t have large gaps between the husk and the fruit itself.
- Pro Tip: Check out this guide for in-depth information on storage, selection, and prep!
A good salsa verde thrives on simplicity, so don’t over do it with other ingredients. In general, a decent amount of cilantro, garlic, onions, and peppers will get the job done. Speaking of peppers, don’t rush straight in with the first jalapeño you find. Visit here to pick a jalapeño that will give you the right amount of heat.
Heat It Up
If you’d prefer a more traditional route (or simply like to turn up the heat), consider using Serrano peppers in place of jalapeños. Serranos routinely score 3 times higher than jalapeños on the Scoville scale, with some even clocking in at 9 times the heat! That being said, if you’re making a large amount of salsa, it’s usually more cost effective to stick with jalapeños.
Roastess With The Mostest
Tomatillos have a tangy bite when raw, so it’s a good idea to roast them beforehand. For best results, broil your tomatillos for 4-5 minutes on each side until they get some splotchy black spots. This is a great time to roast your jalapeños or Serranos too!
Watch Your Texture
Once you have all your ingredients prepared, toss them in the food processor and puree until you get your desired texture. It’s important to note that salsa verde thickens up after a few hours in the refrigerator, so it’s best to make your salsa slightly thinner at first. On the flip side, if you want an extra creamy salsa verde, try blending in avocado chunks! Top with salt and lime juice to taste and serve in every delicious way possible.
- Pro Tip: If your salsa verde is too thick once it cools down, toss it back in the food processor with a bit of water to thin it up.