It´s time for some Mexican basics. This week and next, I want to share some simple, everyday Mexican recipes so that anyone who wants can start getting to know this wonderful and versatile cuisine for what it really is (hint: it´s a lot more than just tacos and burritos, and there´s not really any ground beef involved.) So here comes basic recipe #1, one of Maru´s favorites: Salsa Verde.
Go to any restaurant in this part of Mexico and you´ll usually get two little bowls of salsa, one green, one red. Depending on the establishment, the specifics of the salsa (the chiles used, roasted or not, etc.) will vary, but those are the colors. The green is made with a base of tomatillos, which look like little green tomatoes in a husk. Over the past few years, they have become readily available all over the US. I think even Glen´s in Grayling has them.
The recipe here is for a basic and versatile green salsa. It can be used just to dip, for enchiladas, chilaquiles, or whatever else you can think of. There is almost no chopping, and from start to finish, it will be done in about 20 minutes, super easy. It is great when it´s fresh, but making it a day ahead is also not a problem.
For a more rustic version, you can skip the blender or food processor and use a molcajete or large mortar and pestle to smash everything together.
Salsa Verde (makes about ½ liter of salsa, easily doubled) Vegan
1lb tomatillos (or ½ kilo)
¼ of a medium white onion
1-2 cloves of garlic still in their paper
1-3 serrano chiles (If you are worried about spiciness, you can also use a jalapeño, which is a little milder. This salsa is supposed to be on the spicier side, but make it how you want it!)
2/3 cup, chopped, loosely packed cilantro (including tender stems)
½ teaspoon salt or to taste
First, remove the papery husks from the tomatillos and rinse off the sticky coating they have.
There are two basic ways to begin this sauce, both are tasty, but the flavors will be different. The more traditional way is to place the tomatillos and chiles in a pot of water, bring them to a boil, and cook them for 3-5 minutes, until the tomatillos are soft. The onion and garlic should be roasted. Place them in a dry, non-stick pan over medium-high heat or on a regular pan coated with tin foil. Turn them so they roast and brown evenly.
The second way is to grill or broil the tomatillos, chiles, onion, and garlic. Whether on the grill or in the broiler, you want everything to blacken evenly. This method will give the sauce a smokier, deeper flavor. It´s my favorite version of the two.
However you cooked the tomatillos and chiles, now you just need to blend! If you want a milder salsa, remove the seeds from your chiles. Remove the garlic from it´s paper. If you grilled the tomatillos, you do not have to peel the blackened skin off. It´s a big part of the flavor. Place all the cooked veggies in a blender or food processor and blend until smooth. Add the salt and the cilantro and blend until everything is incorporated. Be careful of the blender top popping off if the salsa is hot!
Taste your salsa to see if it needs more cilantro or more salt. Remember that while the temperature of the salsa is hot, it will taste spicier. Once it cools down, the spiciness will mellow out. Sometimes, depending on the tomatillos, the finished product will be a little too acidic. You can add a teaspoon or two of sugar to offset the acid. Again, it will mellow with a little time.
The salsa is best used right away, but it will still be good in your fridge for about a week. Don´t worry if it is kind of like jelly after a day or two in the fridge. That´s just the tomatillos setting up. Once you reheat the salsa (in the microwave or on the stove), it will be back to a smooth consistency.
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