Homemade salsa verde, made with roasted tomatillos, onions, garlic, and jalapeño pepper, tastes infinitely better than most jarred varieties and takes just a few minutes.
My “little” brother (all 6’4″ of him) is getting married in a just over a week (Anyone else have a little sibling twice their size? He was my little brother when I was three, and somehow, that adjective just stuck).
Which makes me wax poetic about my own wedding (seriously, who actually says wax poetic?).
My brother and his soon-to-be wife came up several days before our wedding a lot of years ago (Six? Long enough that I’ve almost lost count. Yes, I’m serious. Isn’t the husband supposed to forget this type of stuff?) to help with last minute things.
So as a small token of appreciation, we took all of our helpers out to eat at a local Mexican restaurant. You know, one of those 30 lunch combinations, burritos as big as your head, type of places. My almost-sister-in-law ordered an enchilada with salsa verde, and I swear I’ll never forget the look on her face when he came out.
Almost-SIL: Excuse me? I think I ordered this with salsa verde.
Server: That IS salsa verde.
ASIL (staring in disbelief): Um, doesn’t the verde part mean green?
(This seems like a good spot to mention that, perhaps due to beigey salsa verde, said restaurant is no longer open… and we make sure to only go to Mexican restaurants that know their colors in Spanish.)
One way to ensure that your enchiladas (or the ones I will posting soon) are smothered in bright green salsa is to make it at home. To be fair, this recipe roasts the veggies, which does actually dull the super bright greenness just a bit, but I wouldn’t trade the flavor of roasted veggies for anything.
We learned an important lesson that day. Sometimes, if you want something done right, you have to do it yourself.
- 10-12 tomatillos (around 2 lbs.), husked and rinsed
- 2 small or 1 large onion, cut into thick wedges
- 5-6 garlic cloves, peeled
- 1 jalapeño pepper, stem removed (see note)
- 2-3 tbsp. olive oil
- 2 tsp. salt
- ½ cup cilantro, chopped
- ¼ tsp. cumin
- 1 lime, juiced
- Preheat oven to 425°. Place rinsed off tomatillos, onion, garlic, and jalapeño on a large baking sheet (make sure it has edges!). Drizzle olive oil over veggies and sprinkle with salt. Roast until tomatillos are soft and blistered.
- Move vegetables (and any juices in the baking sheet), cilantro, cumin, and half of the lime juice to a large bowl and blend with an immersion blender (or use a regular blender). Taste and add remaining lime juice and/or salt as necessary.