Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Terry's Salsa Verde

Recipe from: Terry Pogue

Made with roasted tomatillos, this sauce adds a refreshing citrusy taste to whatever it tops. It's delicious on cold salmon, grilled tuna or roast pork. Or it's great served as a dip for tortilla chips. Add diced mango to create an irresistible sauce for grilled poultry and seafood.

7 medium tomatillos
1 jalapeño 1
5 or 6 sprigs fresh cilantro
¼ cup water
¼ cup finely diced onion
salt to taste

To roast tomatillos:
Adjust oven rack 4 to 5 inches below broiler element. Preheat broiler. Husk, rinse and wash tomatillos. Dry with paper towel. Place tomatillos and jalapeño (stem removed) on rimmed baking sheet. Broil for 5 minutes or until blackened in spots and blistered. Turn over. Roast for 3 to 4 minutes or until blistered. Cool on baking sheet.

To make sauce:
In blender, combine roasted tomatillos, jalapeños and juices from pan. Add cilantro and water. Purée. Place in bowl. Add onion. Season to taste with salt. Refrigerate in airtight container up to 4 days. Bring to room temperature for serving.

Variation:
Add to mayonnaise to make delectable toppings or to use in tuna or chicken salads. Add halved grape tomatoes (or halved cherry tomatoes) and spoon over grilled steak.

1 For a spicier version, use a serrano chile, but use caution when working with fresh chiles. Wash hands and work surface thoroughly upon completion. Do NOT touch eyes or face.


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