This salsa verde recipe is great for enchiladas or make it chunky to scoop up with chips!! It is very easy to make, only takes about 10 mins from start to finish!
Salsa verde, the green sauce is iconic. I always thought it would be complicated to make but after seeing a friend of mine made it I realized that it is actually really simple. I love how a lot of Mexican dishes have great flavors yet they show all the true essence of the ingredients and they are so simple to make. My super popular pico de gallo and guacamole are always a big hit whenever I make them for parties! (Learned from the best Mexican chef when I worked at a Mexican restaurant in Taiwan) I also twisted the pico de gallo by adding freshly grilled corn to it and it was AMAZING, my sister-in-law texted me to ask for the recipe afterwards!
I dug this recipe out from a really ancient looking, bilingual Mexican cookbook I found at a used bookstore.(I love used books!) It has Spanish in it, it much be authentic, right? :p Besides the recipe from the book, I also watched closely on how our Mexican friend Jesus made his version of salsa verde and combined the two.
It breaks down to 2 or 3 simple steps.
- Boil your tomatillos and chilies
- Blend with onions, cilantro, garlic, water/broth, salt
- Bring sauce to a boil (If you’re not serving right away, this helps the sauce stay fresh longer)
I’d never worked with tomatillos before, I was curious about what it actually taste like on its own so I tried one raw and I liked it! It is slightly tart but not too sour, the skin is waxy, thick and dense but not hard to chew, it is not juicy in the center like tomatoes, it’s crunchy. I’d totally them like regular fruits.
I found a bag(1lb) of gorgeous but smaller tomatillos at the Rochester downtown farmers market for $2, it was too good a deal to pass so I brought them home and made salsa with them! If you can’t find tomatillos, a green funny tomato looking fruit with “dried flower petals” attached to it, Jesus said that unripe tomatoes work too. You know, those green ones!
Salsa Verde
This salsa verde recipe is great for enchiladas or make it chunky to scoop up with chips!! It is very easy to make, only takes about 10 mins from start to finish!
Ingredients
- 1lb Tomatillos
- 3 Jalapenos/Serrano (more if you like it spicy)
- 4 Cloves of Garlic, Skin removed
- 1/2 Big Onion (or 1 small), Skin removed
- Small bunch of Cilantro
- 1tsp Salt
Directions
- Bring water to a boil
- Boil till tomatillos are soft, about 7mins
- 1lb Tomatillos
- 3 Jalapenos/Serrano (more if you like it spicy)
- Blend the boiled tomatillos and chilies and 1/4C of the tomatillo broth with
- 4 Cloves of Garlic, Skin removed
- 1/2 Big Onion (or 1 small), Skin removed
- Small bunch of Cilantro
- 1tsp Salt
- (Optional) Pour salsa verde back into a pot and bring to a boil for longer keeping
Recipe Notes:
- Blend only half of the tomatillos and chop the other half to add to the salsa verde if making chunky salsa
- Use unripe tomatoes if tomatillos isn’t available
墨西哥醬料百百種，但是有幾種是去墨西哥餐廳一定會見到的。紅色的莎莎醬和綠色的莎莎醬最常見。你知道”莎莎”(Salsa) 其實就是西班牙文”醬”的意思嗎? 所以莎莎醬就是…… 醬醬。跟功夫熊貓裡面”Master Shifu” 有異曲同工之妙, 哈! (Master是師父的意思, Shifu 是師父的音譯)
紅色莎莎醬在台灣應該算是最常見的，因為綠色的莎莎醬原料在台灣很少見，但是在美國或是墨西哥卻很普遍。這個長得很像有花瓣的綠色番茄的東西叫做”黏果酸漿”, Tomatillo(頭媽蹄有), 也有人直接叫他墨西哥番茄。
之前從來沒直接吃過他，所以好奇心驅使下我生吃了一個。吃起來像皮比較厚，比較脆，比較酸也比較扎實的番茄。覺得根本可以直接當水果吃。
這個墨西哥綠莎莎醬食譜是從一本看起來很古老，西班牙文與英文對照的食譜裡面挖出來的，但是也參考了一位墨西哥朋友的做法，融合兩者的結晶。做莎莎醬其實很簡單，我很喜歡傳統墨西哥料理的一個原因是他們大部分的食材和做法都不複雜，每道菜都能夠凸顯新鮮食材的原味卻又很有層次。
可是，如果找不到酸漿的要怎麼做這道醬呢? 墨西哥朋友說: 還沒成熟的綠色番茄也可以!
這個莎莎醬很適合跟玉米脆片一起吃，也可以用來做”安琪拉達”(Enchilada)，是一種玉米或是麵粉餅皮在醬料裡面煮過一下之後包入餡料(雞肉/牛肉/豬肉/起司/蔬菜)的一道料理。我最喜歡的一道墨西哥菜之一!!
墨西哥綠莎莎醬
這個莎莎醬很適合跟玉米脆片一起吃
Ingredients
- 500g 黏果酸漿/綠番茄
- 3根 青辣椒 (如果有墨西哥辣椒更好)
- 4瓣 蒜頭
- 1/2顆 胖洋蔥
- 1小撮 香菜
- 1小匙 鹽巴
Directions
- 水燒滾
- 將以下食材煮軟，約7分鐘
- 500g 黏果酸漿/綠番茄
- 3根 青辣椒 (如果有墨西哥辣椒更好)
- 將煮好的酸漿及辣椒與下列食材一起用果汁機打碎
- 4瓣 蒜頭
- 1/2顆 胖洋蔥
- 1小撮 香菜
- 1小匙 鹽巴
- 1/4杯 煮酸漿的水
- (可省略)把打好的醬倒回鍋子裡煮滾，延長保存期限如果不是要立刻吃的話
- 裝罐放冰箱/開始大吃
食譜筆記:
- 如果要吃有顆粒的醬，用果汁機打碎一半的酸漿，另外一半用刀切碎，醬打好之後再加入碎酸漿
- 如果沒有酸漿可以用還沒成熟的綠番茄
