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You want to spice up your Taco Tuesday? Let's make some spicy salsa verde
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So good. It is so easy, so delicious. You'll want to eat it on anything
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Tacos, quesadillas, you name it. One of my kids wants it on everything
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I've got about a pound and a half of tomatillos. I've got a bunch of cilantro, a yellow or white onion
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some jalapenos and lime. And of course we'll add a little salt
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Let's get to it. So first thing I do is take off the peel
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the papery peel off of the tomatillos and then I will wash them
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It takes a little bit of effort getting the paper off. I do remove the stems
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The stems come off pretty easily when you take the paper off. Some of them are a little tougher to get off and what I've read is that when you pick them
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you get the ones that have the paper pretty loose already on them
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I've got my toiletillas washed. Now the jalapeno. Always put on gloves when you're handling jalapeno
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I just cut the tops off. I leave the rest as is. As is, you can take out the seeds if you don't want it too spicy
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Now, this is a spicy salsa verde, so I do like to keep the seeds in
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My husband and one of my kids can handle it that way, so that's how we do it
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So put it on a dry sheet pan. So I usually start it with the bottom side down So I got everything on my sheet pan and I going to go ahead and broil it for about 15 to 20 minutes About every five minutes I going to be turning the vegetables
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So now while my vegetables are broiling, I'm just going to prep my onion and cilantro and get that ready to go
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I save all my scraps for the compost for my husband. So for this recipe, I use about half a cup to three quarters of a cup of onion
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If you don't want it too oniony, you might want to tone it down a little bit to like
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a quarter cup. Always gets my eyes without fail. Every time, every time
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Alright so you can hear the vegetables after five minutes. I'm just going to give them a turn, just flip them upside down
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Alright, back in the broiler for another five minutes before I turn it again
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Alright so I've washed my cilantro. It's going to go in the food processor so we don't have to chop it up real fine
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And again, I have about a quarter cup stuffed into a measuring cup
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Time to flip again. So now about 10 minutes have gone by. I'm going to flip it again
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And it's going to start looking a little juicy and that's fine
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Back in the oven to broil. Another five to 10 minutes. Here we go All right I going to call these good They nice and charred the way I like them Alright so I just going to place them in there
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No need to dirty another dish. That's why I just put them straight in there
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And then honestly, I'm just going to let them sit at least five more minutes because it's
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really hot. So I've waited about five minutes with my vegetables and the Cuisinart, and I'm going
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to go ahead and run it. and run it. This thing is really old. It's already cracking
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It's as old as my marriage, almost 17 years old. I got this for my wedding
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But it has been very helpful in my life. I love this thing
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So I'm going to go ahead and put in my cilantro. And then I do like to put in about half of the onion that I chopped up
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So I'll put about half of that in so that some of it can be pulsed
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it a few pulses, not a lot. You don't want to overdo it. That's it. I give it like five
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pulses. Okay. I'm just going to check it and I'll give it one more. Alright. So there we
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go. So that's about six pulses only. That's all I do. Okay. Now I'm going to let it sit for about
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another 10 minutes to cool off a little bit more. And then I'm going to add my salt, lime, the rest
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of the onions. Now we like it kind of chunky. If you don't like it chunky and if you want it really
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smooth, go for it. Just blend the heck out of it. But we like it kind of chunky. I think it tastes
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good that way We kind of like the texture of it So we keep it chunky but go ahead and blend it more all the way as much as you want you can blend in all the onion if you want it up to you but this is how we do it all
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right so now i'm going to pour the rest of my salsa verde into a bowl then i'm going to chill in the
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fridge. Alright, there's that. The rest of my onion, I'm going to add that in. My salt
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about three quarters of a teaspoon. You can do half a teaspoon if you just kind of want
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use a little bit less and then a squeeze of lime. Stir it all up
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All right so there it is. Now I'm gonna chill it in the fridge completely. I would
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say give it about an hour or two before you're ready to use it. There it is, nice
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chunky spicy salsa verde it's so good let's go chill it all right so I've had
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it chilling in the fridge and you'll notice after a little while the longer
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stays in the fridge it gets kind of like a gelatinous texture to it and that's
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totally normal I think it's a tomatillos but It's spicy and tangy
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So good. I love this stuff. It's so great on tacos. Even scrambled eggs
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Really, it's good on just about anything. Enjoy. I hope you try it
