07 July, 2013

Spicy Salsa Verde!

I've been meaning to try out my handy dandy food processor on my blender I bought a couple of weeks ago for what feels like forever. We've been eating a lot of Mexican dishes and using a lot of Salsa Verde on it, so what better way to break that puppy in than by making my very own Salsa Verde!

Of course this recipe didn't come without it's issues. Mine was VERY "limey".... I found myself googling ways to cut down the lime... FYI - SUGAR. Yes, SUGAR. But, we'll get to that....

Overall, this recipe was super simple to make. I was disappointed that I didn't get to use ONE THING from my garden, but I did get to have a grand time in my local produce department. While I will detail out the ingredients and instructions, it really takes no more than a little chopping, a little baking, and some blending... The end. You should also know that my salsa came out SUPER spicy. Be mindful of this as you are tossing in pepper after pepper into the blender!


  • 3 1/2 lbs tomatillos, papery husks and stems removed, rinsed
  • 1 medium white onion, peeled and cut into 1 inch chunks
  • 5 large serrano chili peppers (or any peppers that you have on hand)
  • 5 large cloves garlic, peeled
  • 1 firmly packed cup roughly chopped fresh cilantro
  • 2/3 cup fresh lime juice
  • 1 tablespoon sea salt

Heat oven to 500 degrees... No really, 500.

Take a baking sheet and line it with foil. Place your tomatillos, onion, serranos, and garlic on the baking sheet.

Place the veggies in the oven. Let them bake, but keep a close eye. Your tomatillos and serranos will get soft and brown. The garlic and onion will brown. As you notice this color change, you'll want to start flipping the veggies over until the tomatillos get brown and start running - as in leaking. When you see the tomatillos leaking, take everything out of the oven.

Add the veggies, salt, cilantro, and lime juice to the blender a bit at a time. DON'T FORGET TO WATCH YOUR PEPPERS if you are trying to tone down the heat. I would suggest you use the lime sparingly, unless lime and tart is your thing. Blend until the ingredients have a smooth consistency. Taste and adjust ingredients as needed.

Like I said, mine turned out SUPER limey. If this happens to you, add some sugar until you get it toned down to where you want it. Needless to say, mine wasn't as tart, but BOY was it spicy! Next time I'll add fewer serrano peppers.

Use this in chips, tacos, burritos, carnitas, and anywhere else you want some yummy goodness to kick things up a notch. I used mine in some Sweet Pork I made in the crockpot. I'll be adding that recipe later.

This was a great way to start my quest into the queen of canning, and I think you'll find it not only delicious, but easy and quick as well!

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