Salsa Verde
Here is a quick and easy recipe for a “Green” Salsa (or Tomatillo Salsa). While I have a few recipes for a smoked version…with fresh roasted Tomatillos…this is easier, fast, and will make you question ever buying a salsa off the grocery store shelf.
So here is my angle on Salsa Verde……..There is a killer Taco Cart close to my home that sets up at noon every day. If you have read my recipes before you know that I shop at local Mexican grocery stores for fresh tortillas, marinated meats, and hard to find vegetables. This is where the Taco Lady is. Next to her Taco Cart. With her amazing other worldly taco skills. She does not talk….ever, she just does what she does better than anyone I know. She has Asada (marinated skirt steak), Carnitas (slow roasted pork), Chicharones (pork skin), Beef tongue, and the best thing on the planet….ever….Al Pastor. So… I think Al Pastor should get it’s own holiday. If you have never had Al Pastor, take a leap of faith and write a note below on how your life has changed for the better. I am not sure when, but I think the Lebanese brought the idea of “spit roasted” lamb and pork to Mexico. Al Pastor is thinly sliced pork (marinated in oregano and chilies) slow roasted on a vertical spit with a hunk of pineapple dripping down from above. Kind of like a Gyro. The Taco Lady shaves off crispy bits of Al Pastor onto fresh tortillas, adds onion and cilantro, and a bit of Salsa Verde….. And that is all you need in this world. So…sorry to ramble. Fire up your grill or smoker. Pork, beef, venison, lamb, fish, shrimp…….anything will work on fresh corn tortillas. You don’t need much more than a few ingredients. Keep it simple. Mix up some fresh Salsa and enjoy your friends and family (and go check out a Taco Cart near you……..it is worth it…I promise).
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Salsa Verde
- ½ of a large Vidalia Onion (or any sweet onion)
- 2 Jalapeno Peppers seeded
- 1 can tomatillos (16 oz can)
- 2-3 tbsp. chopped cilantro
- Squeeze of fresh lime juice
Put all ingredients in a blender (food processor will not get you the consistency you need). Puree and season with salt and fresh ground pepper to taste.
Add a sliced avocado to make a creamy version. Add a bit of sour cream to smooth it out…and to lessen the heat. Or double up on the peppers to heat it all up.