Our Salsa Verde Love Affair

Question: How to make fresh salsa

This salsa runs through the very veins of our marriage.  Francisco first made this for me when he was a-courting. It's been a weekly staple ever since. Though we do sometimes cheat on it and make a red tomato or an all chile salsa, we return time and again to our one true salsa love - salsa verde.

Now not technically a hack, I'd consider this more a bonus post. Our friends can't get enough of this at parties and we thought we'd finally document how we make it. Here's the written instructions but if you have 7 minutes you'll be able to watch tomatillos crackling on the stove under Francisco's surprise technique.

Salsa Verde / Green Salsa

  • 1 1/2 lbs tomatillos, husks removed
  • 1/4 large onion
  • 4-5 serrano chiles
  • 1/2 cup cilantro, stems removed
  • 3 cloves garlic
  • salt, to taste

Take a comal or cast iron grill and heat to medium high heat on the stove top. Place peeled, rinsed and dried tomatillos, onion wedges and serrano chiles with the stems removed on the comal. Cook tomatillos until they turn a yellowish green and have a blackened char around the sides. Onions and chiles should also get a nice blackened char around the edges.

In food processor or blender add garlic and blackened serrano chiles, pulse to blended. Add onions and blend. Next add tomatillos, pulse until well blended and then add cilantro.  Lastly, add salt to taste.