i decided to make my own salsa verde instead of buying it from trader joes. i looked online at different recipes, but it seems there isn't really one general recipe. with jeff's help (he lived in mexico for a while and also went to college in san diego), i concocted this recipe:
*about 6 tomotillos (mine were freakishly large tomatillos, i recommend using around 12-15 small ones)
*about 3 poblano chiles (sometimes sold as pasilla peppers, although pasilla are longer, thinner, and spicier)
* one jalapeno pepper
*one anaheim chile
*one medium onion coarsley chopped
*3 to 4 cloves of garlic chopped
*one bunch of cilantro chopped
*about half a tablespoon of salt
*cumin
*about 3 lime
i began by boiling the tomatillos in water. jeff said salsa is often made in a molcajete so the skins are removed after being boiled. while the tomatillos boiled, i placed the pablano, anaheim, and jalapeno peppers in a pan and placed them under the broiler. Checking them often and turning them often until their outsides were blackened. i stopped boiling the tomatillos when they started to turn a darker yellow color.
i removed the tomatillos from the water with a slotted spoon, placed them on a plate to cool, and saved the water. after the peppers cooled i peeled off the skins, removed the stem, sliced them open and removed the seeds. i also removed bits of the skin off of the tomatillos.
i have a small food processer so i did two batches. in each batch i put half the amount of tomatillos, chiles, onion, garlic, and a handful of chopped cilantro in each. i squeezed about a lime and a half in each batch and salted to taste. i also put in about a teaspoon and a half of cumin in the entire batch. after everything went through the food processor i transferred it to a bowl and added enough of the tomatillo water until i got the consistency i wanted.
this was an interesting cooking adventure i have to say. there is so much confusion about the different chiles and different salsa verede recipes and i think it's due to translations and regions. i got a lot of info on chiles and other peppers here. the site also has a helpful scale of hotness of different peppers.
i also read that the salsa is better the next day (although we couldn't help it so we fried up some corn tortilla chips and ate some of it right away)
the end
*about 6 tomotillos (mine were freakishly large tomatillos, i recommend using around 12-15 small ones)
*about 3 poblano chiles (sometimes sold as pasilla peppers, although pasilla are longer, thinner, and spicier)
* one jalapeno pepper
*one anaheim chile
*one medium onion coarsley chopped
*3 to 4 cloves of garlic chopped
*one bunch of cilantro chopped
*about half a tablespoon of salt
*cumin
*about 3 lime
i began by boiling the tomatillos in water. jeff said salsa is often made in a molcajete so the skins are removed after being boiled. while the tomatillos boiled, i placed the pablano, anaheim, and jalapeno peppers in a pan and placed them under the broiler. Checking them often and turning them often until their outsides were blackened. i stopped boiling the tomatillos when they started to turn a darker yellow color.
i removed the tomatillos from the water with a slotted spoon, placed them on a plate to cool, and saved the water. after the peppers cooled i peeled off the skins, removed the stem, sliced them open and removed the seeds. i also removed bits of the skin off of the tomatillos.
i have a small food processer so i did two batches. in each batch i put half the amount of tomatillos, chiles, onion, garlic, and a handful of chopped cilantro in each. i squeezed about a lime and a half in each batch and salted to taste. i also put in about a teaspoon and a half of cumin in the entire batch. after everything went through the food processor i transferred it to a bowl and added enough of the tomatillo water until i got the consistency i wanted.
this was an interesting cooking adventure i have to say. there is so much confusion about the different chiles and different salsa verede recipes and i think it's due to translations and regions. i got a lot of info on chiles and other peppers here. the site also has a helpful scale of hotness of different peppers.
i also read that the salsa is better the next day (although we couldn't help it so we fried up some corn tortilla chips and ate some of it right away)
the end
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