Salsa de Tomate Verde (Green Salsa)
Paso, Socorro del and Fernando del Paso. La Cocina Mexicana de Socorro y Fernando del Paso. Mexico: Editorial Diana, 2003. [TX716 .M4 P376 2003]
Salsa de Tomate Verde (pp. 68)
- 30 g. de chiles verdes
- 340 g. de tomate verde
- 25 g. de cebolla
- 2 cucharadas de cilantro, fresco picado
- 1 diente de ajo
- sal
Los chiles se ponen a hervir unos tres minutos. Se le quita el líquido a los tomates verdes y se muelen en licuadora con el resto de los ingredientes: la cebolla, el diente de ajo, el cilantro y los chiles, éstos ya escurridos y sin tallos. La cantidad de chile depende, como siempre, de la afición que se tenga por el picante.
Green Salsa
Ingredients
- 30 g. green chiles
- 340 g. tomatillos
- 25 g. onion
- 2 tablespoons fresh chopped cilantro
- 1 garlic clove
- sal
Boil the chiles for 3 minutes. Remove the fluid/flesh from the tomatillos and blend in a blender with the rest of the ingredients: onion, garlic, cilantro, and the chiles (drained and with stems removed). The amount of chile you use depends, as always, on how spicy you like it.
In the kitchen…
Although I have always enjoyed cooking, this was my first attempt at making my own salsa, and I was pretty pleased with the outcome! Since the recipe directions were pretty basic, I consulted a couple other recipes for additional preparation tips. My first step was to boil the tomatillos until they were soft.
I worked on getting the “good” part of the tomatillos into the blender while the chiles boiled (and since I’m not a fan of raw onion, I added the onion in with the chiles to cook a bit). I wasn’t sure how well my blender would blend things, so I went ahead and cut the one chile I used into smaller chunks and squeezed the clove of garlic through a garlic press before blending.
About the only thing I would do differently when making this again is to increase the amount of ingredients – as listed, I only ended up with about 1 cup of salsa. If I’m going to the effort of making my own salsa, I’d like to have enough to use for awhile!
I ended up using all my salsa verde (mixed with some sour cream) as a sauce over a pan of chicken enchiladas.
