Bright and Smoky Salsa Verde en mi Estilo pairs perfectly with fresh corn tortilla chips. But it’s also a great accompaniment to fish, chicken, refried beans and eggs.
There are a few things I’ve come to know over time: everybody has their own way of cooking is one of them. It doesn’t matter what the recipe is. Ask ten home cooks and chefs how to prepare a dish and you will get 10 different answers. There will be common threads and even similar techniques applied. But everyone’s got a special pot, pan or utensil that must be used. And everybody has a family recipe and a story to share. This is mine.
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Bright and Smoky Salsa Verde my way
Bright and Smoky Salsa Verde en mi estilo is just that. It’s my way of making salsa. I love the tartness of the tomatillos, the heat of the chilies, the earthiness of the charred vegetables and the subtle sweetness of the agave nectar. Even as a kid, I preferred green salsas to the red ones.
Traditionally, a salsa is often finished in a pan with a little hot oil. This technique delivers a smoother texture and richer flavor. Frijoles (refried beans) are traditionally finished this way, as well. Although absolutely delicious, I sometimes like to keep things a little lighter and fresher tasting by skipping this step.
Folk wisdom to live by
There’s an old Mexican folk saying that I have come to adore. I stumbled across it one day in a book titled, Folk Wisdom of Mexico: Proverbios y dichos mexicanos. It goes something like this: No le tengan miedo al chile aunque lo vean colorado. Don’t be afraid of the chile pepper even though it’s so red. I know we’re talking about salsa verde in this post and it doesn’t quite apply here. But hey, it’s such a great saying with a broader meaning. That chile might bring a little heat. It might even bite you back. But it could be so delicious! Why not give it a taste?
The poblano peppers in this recipe provide a mild base for this salsa. This recipe for Bright Smoky Salsa Verde calls for 1-2 jalapeño peppers to bring the heat. It you like your salsa little tamer, you can remove the seeds and the white pith. But if you crave a little more bite, use two with the seeds and all. I say go all in!
Alternative cooking method
Although I love the ease of a gas grill, I use charcoal when cooking at home. And because I hate to see hot coals go to waste, I am always looking for something I can throw on the fire to take advantage of the heat. Usually that’s a pepper, an onion or some other something that could benefit from a little char.
As an alternative to broiling, you can use a grill to char the vegetables in this salsa verde recipe. Double wrap the vegetables in foil with the olive oil and toss them over the hot coals. The vegetables will cook in approximately the same amount of time; 12- 15 minutes. Flip them over midway through the cook time to achieve a good char on both sides of the vegetables.
If you have a gas grill, this step is even easier since there’s no wait time involved.
When and where to serve salsa verde
Honestly, there are no hard rules. It’s great to keep a jar of this salsa verde on hand for snacking. If you want a quick, authentic, comfort food breakfast like Chilaquiles Verdes with eggs, it makes the perfect sauce for this dish, as well.
Every once in a while I’ll get a strong craving for authentic, home-cooked Mexican food that can only be satisfied by a day or two in the kitchen. When this happens, I usually go for a few of my family favorites like Easy Slow Roasted Pork Pibil, Pumpkin Empanadas or tamales – nothing beats homemade tamales. And I love to top my savory tamales with a little of this Bright Smoky Salsa Verde.
Bright and Smoky Salsa Verde
Course: AppetizersCuisine: MexicanDifficulty: Intermediate12
servings30
minutes12
minutesThis Bright and Smoky Salsa Verde is a great accompaniment to fish, chicken, refried beans and eggs.
Ingredients
7-8 Tomatillos, husks removed, cleaned and dried.
1 large white onion, peeled.
1 large clove of garlic, peeled and smashed.
2 Poblano Peppers.
1-2 medium-sized Jalapeño Peppers.
3 Tbsp. olive oil.
1/4 tsp. ground cumin.
1 tsp. dried cilantro.
1/2 cup cold water.
2-3 tsp. Agave Nectar (to taste).
1 1/2 tsp. fresh lime juice.
1 1/4 tsp. salt, plus more to taste.
Directions
- Clean and rough cut the tomatillos, peppers, and onions into approximately 2-inch chunks.
- Arrange the tomatillos, peppers, onions and garlic on a baking sheet. Drizzle with the olive oil and hide the garlic clove under a pepper. You want it to cook and soften but not get charred and bitter.
- Place under the broiler and char the vegetables at 550 degrees F. for 12 – 15 minutes until tender and lightly blackened. Watch the vegetables closely and rotate them halfway through the cook time to achieve an even char. Remove the vegetables and allow them to cool to room temperature.
- Once cooled, add the vegetables and their juices to a food processor or blender and pulse for approximately 15 seconds. Scrape down the sides.
- Add the water, lime juice, salt, cilantro, cumin and agave nectar. Pulse for another 15 seconds until blended, but not completely pureed.
- Chill for 2 hours before serving.
Notes
- Note: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Why do I need to chill the salsa before serving? Like many of the recipes I share, this one likes to sit for a little while to mellow out and marry. I will often make this salsa the night before I intend to serve it. Allowing it to rest improves the flavor.
- This salsa is fairly chunky. If you desire a thinner salsa, simply add another Tablespoon of water at a time until the desired consistency is reached.
- Yields approximately 6 cups of salsa.
So easy and quick to make! Tastes so fresh and delicious ! Everyone was so impressed