Salsa Verde

Salsa Verde


This recipe is a little late, but there’s a good reason for it. I actually made this batch of salsa verde on the 11th, over a week ago, for the Big Game. That is, the game when my beloved Cowboys were going to show up at the MetLife Stadium and show the Jets who’s boss.

I should’ve known better than to make green food on the day we were going up against the Jets. And football fans will understand when I say that I didn’t post this before because I didn’t want to relive the 4th quarter of that game. Sigh.

But I knew that eventually I had to share it. After all, like pico de gallo, this is a classic and very simple dish. A dish that’s a great addition to nachos or quesadillas or burritos or just as a snack dip with chips. A dish that’s perfect for this time of year, when you’re looking to munch while watching football or baseball. Or new episodes of Glee. Whatever floats your boat.

And yet, despite how great salsa verde is, and how familiar it is to anyone who’s ever been to a Mexican restaurant, I’m always surprised by the number of people who don’t have the foggiest idea how to make it. It’s so easy, and so delicious that I promise if you make it once, you’ll want to make it every week.

As with other salsas, salsa verde is cooked. And some people will boil their tomatillos to make salsa verde. That’s ok; we’ll let them continue to make that mistake. But you and me? We want amazing salsa verde, full of levels of flavor and a slight smokiness. So we’ll broil our tomatillos until the skin is slightly charred, and we’ll bring that blackened goodness into the salsa so that it adds to the flavor profile.

One final note: I use serrano chilies in my salsa verde, which are spicier than jalapenos. The number of chilies you use will depend on the level of heat that you want: one for medium, two for hot. If you want it mild, use one (or even half) seeded pepper. (You’ll notice I don’t seed my peppers; I like mine spicy. Plus, as has already been established, I’m lazy.)