A few things are always in my kitchen, like limes, avocados, tomatoes, onions, and salsa! Salsa in Mexico usually refers to a delicious mixture of vegetables, herbs, spices and chiles liquified in a blender. Salsas are truly versatile, we pour them on meat, eggs, quesadillas, tacos, tostadas, you name it. By the way, that yummy mix of chunky tomatoes, onions, cilantro and pepper some folks in the US call salsa, we call pico de gallo in Mexico. You can also find my avocado salsa recipe here for a nice variation.
One of my favorite, easy to make salsas is called Salsa Verde. Here is my take on it:
- 10 medium tomatillos
- 3-4 serrano chiles
- 1/2 white onion
- Salt to taste
Peel and clean the tomatillos. Wash the chiles and cut the stems off. Place the tomatillos and chiles in a pot and cover with water. Bring to a boil and then cook for about 10 minutes. You will know when they are done when they change from a bright green to an olive green. Let them rest to cool down.
Strain them but keep the liquid and set apart. In a blender combine tomatillos, chiles, onion, a large handful of cilantro and salt to taste. Mix, taste for salt and consistency, if it is too thick, add a little bit of the liquid you set apart. That’s it!