Authentic and Easy Tomatillo Salsa Verde

I really enjoy cooking.  I love to take an old recipe and make it my own by changing things up and adding new complimenting flavors and textures to every dish.  But sometimes, the traditional recipe is so perfect, that changing it would be a total disgrace!  This is one of those recipes that is one of my favorites, and that needs to stay in it's original form.

Today I'm going to give everyone my favorite Salsa Verde recipe made with ripe and juicy tomatillos.  This is as authentic as it gets. And the best part, is that it really is the easiest recipe and one that brings out the true flavor of the veggies we will be using. 

First, here are the ingredients you will need...

5 to 6 large ripe tomatillos (get them while they are still inside their husk to ensure they are at their best.)

1 large Poblano Chilli Pepper

4 cloves of garlic (unpeeled)

1 teaspoon of Sea Salt + 1 pinch

1 teaspoon of onion powder 

Olive oil for drizzling 

Directions:  

Pre-heat oven to 400 degrees. Begin by prepping the veggies by peeling the tomatillos from their husks and placing them along with the unpeeled garlic and chilli pepper into a foil lined pan and drizzle olive oil and a pinch of sea salt over them.   Once the oven has been properly pre-heated, insert the pan and roast the veggies for 20 minutes.

You can tell that the veggies have been fully cooked when the tomatillos turn very soft, the cilli starts to blister, and the garlic cloves have split open their shells.  You can now remove everything from the oven and let it rest for about 10 minutes before putting everything into a food processor.  Before blending, add a teaspoon of sea salt, 1 teaspoon of onion powder and if you like a little more heat, add a few shakes of hot sauce.  

You don't need to blend it very long. About 15 seconds should do the trick.  The consistency should be slightly chunky enough to pick up pieces with a fork.  If you like your Salsa Verde a bit thinner, just process a little longer till it becomes mostly smooth and runs easily through a fork.  Now you are all done!

This should yield about 16 oz of salsa and can be easily stored in a mason jar in the fridge for up to 60 days without spoiling.  The longer it's left in the fridge before you serve it, the thicker the liquid will get since all of the juices and their natural pectin and sugars will start to congeal.

You can serve this Salsa Verde with anything!  Serve it on traditional Mexican fair like tacos or burritos. But if you really want to get crazy, it's great over scrambled eggs, drizzled over steak or salmon, or you can even baste chicken wings or marinade chicken breast with it!  The possibilities of using this fantastic and healthy condiment goes way beyond just dipping chips.

I hope you enjoy this recipe and would love to hear how you used it within your own recipe!