Lime Infused Salsa Verde
I always feel like a good verde salsa has a bit of a lime flavor to it. I never see it in the ingredients, but love to make sure I have an extra zest in my salsa. This definitely has an extra tang of lime for a hot summer treat.
I had never made my own salsa. My mom always made a version of regular ol’ red salsa I thought was okay, but never loved. I grew up watching her blend a slurry of raw tomatoes, jalapeños, and tomato sauce that was questionable compared to the gorgeous restaurant salsas I usually ate. I’m a snob – so be it.
I have always intimidated myself away from making salsa. That is, until my fiancé requested that I try my hand at verde salsa. He loved my cooking, and I did not want to admit I was afraid to make salsa! So, what did I do?
I ran to the Mexican market and picked up the freshest, most beautiful ingredients. Serrano chiles, savory cilantro, and beautiful, papery tomatillos.
The first batch was perfect. It was beautiful! Lime-y, garlicky and full of flavor. However, in my first batch ever, I added 6 serrano chiles. While it tasted amazing that first evening as we paired it with our meal, he brought it with him to lunch the next day, and it rendered his food inedible.
I have since continued making verde salsa – with less chiles. Make sure that you realize that the heat will increase the next day, as the salsa has time to sit overnight.
Lime Infused Verde Salsa
- 20 ounces (or 9-10) tomatillos
- Heat options: 1 jalapeño (mild), 2 jalapeños or 2 serranos (medium), 3-4 serranos (hot), or 5-6 serranos for plenty of heat.
- 3 cloves of garlic
- 2-3 tbsp cilantro (If you are one of those people that hates cilantro, you can leave it out. I love it!)
- Zest of one medium lime, and it’s juice
- 1/2 tsp cumin
- 1/2 tsp salt
Preheat oven to 450 degrees F. Prep your peppers and tomatillos: Peel off the papery husk, and wash tomatillos well – they will be sticky. Cut out the stems.Prep your peppers by cutting out the stem. (I leave the veins and seeds in, but that is a personal preference.)
Lay them all in a roasting pan and roast for 20-25 minutes, or until browned/blackened. Add tomatillos and peppers directly to a blender, and begin to blend until smooth. Add in all remaining ingredients and blend. Let cool, or serve warm with perfect tortilla chips.
Or on tofu scrambles, with beans, with tacos… You name it.
Makes about 2.5 cups.