Salsa verde is such an underrated sauce. I could seriously drink this stuff, I have a problem.
October 28, 2017
Sauces are the secret to keeping meal prep from getting dull, but they are labor intensive. Basically anything that requires my blender or food processor is labor intensive IMO cause I hate cleaning it. So I like to make sauces in bulk and freeze them using these sweet “souper cubes”. I also have a serious addiction to this salsa verde, I could just drink it. The best time to make this sauce is when tomatillos are in season, particularly in October. My mom tried one time when they were out of season, and she said the sauce was terrible, but I also think she didn’t know enough about salsa verde to season properly/know what to expect.
Preparation time15 minsPT15M
Cooking time15 minsPT15M
Servings16 (1/2 cup)
- 12 tomatillos
- 4 Serrano peppers
- 2 jalapeño peppers
- 2 cloves garlic
- salt and pepper to taste
- Hull(remove the papery husks) and rinse tomatillos - they'll be a bit sticky! I also like to carve out the stems, just a personal preference.
- Chop peppers and remove seeds based on your heat preference. (seeds are where the spicy comes from - you can keep them aside to tweak the heat level)
- Place the tomatillos and peppers in a pan and cover with ~6 cups of water. Bring to a boil then reduce heat to a simmer. Simmer, uncovered, for 12-15 minutes. You'll want to watch it carefully to make sure the tomatillos don't burst.
- Drain pot and keep 1 cup of the cooking liquid aside. In a blender, puree the cooked tomatillos and peppers along with the garlic, adding reserved cooking liquid as needed. Season with salt and pepper to taste. If you want to add additional heat throw some seeds in!