Salsa Verde (Green Tomato Salsa)

in Appetizers & Snacks, Mexican, Sauces

What a difference homemade salsa is from the store-bought counterparts. I recently made this salsa recipe for the first Halal Test Kitchen event where I was able to easily demonstrate the making of this recipe in under a few minutes. Everyone at the event was able to make their own tacos and top with this delicous green salsa they now knew how to make.
See what my friend and neighbor had to say about it, too:

“The salsa was great. While there are a few brands of salsa out there that can be eaten with a spoon/fork like an Arabic style tomato salad, this one is definitely the kind that goes with nacho chips!  Tasting it alone with my tongue was average good; Eating it with the chips makes it perfect!  The salsa compliments the chips, and the chips make the flavor of the salsa stand out!  It totally serves the purpose of a salsa and  it certainly fits the original definition of sauce!”

Now go ahead and make it yourself- it really is that easy…

Salsa Verde (Cooked Green Tomato Salsa)

Makes 2 cups
Ingredients

3 cups water
1 + 1 ½ tsp. salt
2 cloves garlic
4 chiles serranos
1 pound tomates verdes (green tomatoes), husks removed
½ cup loosely packed cilantro (coriander)
1/3 cup chopped white or yellow onion

Directions
1. In a saucepan, bring the water and 1 tsp. of the salt to a boil. Add the garlic, chiles and tomates verdes and simmer, uncovered, for 8-10 minutes. Drain, reserving ½ cup of the liquid.

2. Transfer the garlic, chiles, tomates verdes and liquid to a blender. Add the cilantro and remaining salt and puree briefly. Transfer to a bowl.
3. Stir in the onion and let the sauce cool before serving. It can be refrigerated for up to 3 days. Serve on tacos, eggs, or snack with tortillas.
Recipe derived from Mexico: The Beautiful Cookbook. Authentic Recipes from the Regions of Mexico. Recipes by Susanna Palazuelos. 1996. Harper Collins.