Spicy jalapeño salsa verde. My goal is to highlight the salsa recipes that I prepare often. There are many, many salsa verde recipes already on my blog. As I have learned to navigate my blog, with trial and error, I am highlighting specific salsa recipes that I love!
This Is As Basic As It Gets!
Why boil when you can roast your ingredients? It’s how I first learned to prepare a basic salsa verde. Everything in the pot, boil, blend, season and cook! Choose your favorite cooking method, favorite peppers, favorite spices and make it your own. I have a favorite roasted version too. Adding that to the blog soon!
Salsa Verde For Chilaquiles And More!!
This jalapeño salsa verde is perfect for chilaquiles! Also delicious on enchiladas, burritos, tamales, taquitos dorados! You name it!
Spicy Jalapeño Salsa Verde
This is a basic as it gets when it comes to preparing a salsa verde!
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Servings: 1 quart
Equipment
- Blender
- Sauce pan
- mason jars
Ingredients
- 4-5 large tomatillos
- 6 extra large jalapeños
- 1/4 white onion
- 3-4 cloves of garlic
- Big Handful of freshly washed cilantro or , to taste
- Salt to taste
Instructions
- After removing the husk from the tomatillos and the stems from the jalapeños, rinse them under cool water. Transfer peppers, tomatillos, onion and garlic to a sauce pan. Cover with water. Bring up to a light boil at medium heat.
- Once it comes up to a boil, reduce the heat slightly and continue cooking for 10-12 minutes or until the tomatillos turn color most of the way. Don't let the tomatillos tear open or the results may be a bitter tasting salsa.
- Remove the pot from the heat and let it sit for 15 minutes.
- Drain out 3/4 of the water from the salsa ingredients. Transfer everything to the blender. Add fresh cilantro and salt, to taste. Blend on high until smooth!
- Transfer the blended salsa back to the sauce pan and heat to medium. Once it begins to simmer, stir as needed. It should be a light simmer, not a rapid boil. Continue cooking for 10 minutes. Taste for salt. Pour into glass mason jars and seal tightly. Let salsa cool on counter top then refrigerate for up to ten days.
Notes
Why does the fresh salsa go bad? I get this question almost daily. Uncooked ingredients, like adding fresh garlic or onion to a blended salsa. Temperature change can cause salsa to spoil. Constantly removing the salsa from the refrigerator and letting it come up to room temperature is not good. I typically will pour out what I think I am going to eat and return the tightly sealed jar back to the refrigerator. Cooking the salsa has really worked for me. It cooks out the natural pectin that is found in tomatoes and tomatillos. Yields a smoother salsa that won’t clump up or congeal when refrigerated. Cooking it after blending also extends the life of the salsa by a few days or more. I don’t always cook my blended salsa though! If I want that intense fresh cilantro or garlic flavor and I know that the salsa is going to be mostly consumed in one to two days, then I leave it alone.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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