Salsa Verde

This weekend, we celebrate my favorite person on the planet’s 29th birthday. Matt is my husband, BFF, adventure partner, biggest supporter, and also a huge salsa snob.

Pretty early into our relationship, I went to visit Matt in the city and he sent me home with a jar of fresh salsa. I think that’s when I knew I’d marry him. We’ve been making this fresh tomatillo salsa for years now, and it’s one of the (very) few things he truly enjoys making. It’s fun to be in the kitchen together chopping tomatillos, limes, fragrant cilantro, and then enjoying the fruits of our labor.

Homemade salsa can sound intimidating, but this recipe is really as easy as finding some fresh ingredients, doing a little chopping, then adding to your food processor or blender! No roasting required means that you can throw this together and enjoy in just a few minutes.

One of the best things about this salsa is that it can be frozen and enjoyed later! This recipe makes a lot of salsa, so if you don’t devour it all or share it within a few days, pop it in the freezer. You can defrost in the morning so it’s ready by dinner time, or whenever you need the perfect appetizer to bring to a get-together.

When we moved away from Chicago, I was worried that it would be hard to find tomatillos to make this salsa that we love so much. I was so relieved to find these fresh tomatillos at Walmart!

Tomatillos can be found at any produce market, and usually come in their husks. The husks are very easy to remove, so it doesn’t matter which you buy. If you buy in the husk, make sure you quickly check them over at the store before buying.

I hope you love this fresh and vibrant salsa as much as we do, and that it becomes a staple in your taco nights!

Salsa Verde

Prep time: 15 mins Total Time: 15 minutes

Special Equipment: Food processor or blender

2 1/2 lbs (8 C) husked tomatillos
1 white onion
2 cloves garlic
1/2 C green onion, white and light green parts only
2 C rinsed and packed cilantro, stems removed
Juice from 2 limes
1 jalapeno, seeds removed for milder salsa
2-3 t sea salt, to taste

Method:

Roughly chop tomatillos, white onion, green onion, cilantro, and jalapeno. Combine all ingredients in food processor or blender and pulse until combined. You can leave chunkier, or process until smooth.

Store in airtight container in refrigerator for up to one week, or freeze for up to 4 months. Enjoy!

Happy birthday to the sweetest, smartest man out there. I love you!



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