Making Salsa Verde has never been so easy and so delicious! I started making salsa this way fairly recently, and since I learned this method, it is one I use often. Cooked salsas have always been my preference, as they last longer, and making them this way ensures all the vegetables are completely cooked before blending, so it works perfectly every time. The addition of oil in the salsa gives it an emulsified texture, creating a creamy mouthfeel which I find very nice.
This salsa stands on its own very well, and you can adjust the amount of chiles to suit your taste, but I created this particular salsa to go with the pork belly I made last week, so I did not want it to be too spicy. As always, you can use this recipe as a bouncing board as you go forth and create your own recipe; you can use different chiles or even red tomatoes, or a mixture of red tomatoes and tomatillos; cilantro in the blender or added at the end, the variations are limitless. Have fun and make it your own!
Salsa Verde Rústica
Rustic Salsa Verde
1 Tbsp vegetable oil
10-12 medium tomatillos, halved
1/4 medium white Spanish onion, cut into chunks
2 garlic cloves, peeled and halved
1 large Jalapeño chile, cut into chunks
1/4 cup water or chicken broth
1/4 cup cilantro, roughly chopped
Salt to taste
In medium saucepan, heat oil and add tomatillos, onion, garlic and jalapeño.
Cook over medium high heat until vegetables are starting to get some colour, 5-7 minutes.
Add water and immediately cover. Bring temperature down and simmer for 5 minutes.
Place vegetables and any remaining liquid in the blender jar.
Add cilantro and salt and blend, making sure salsa retains a bit of texture.
Adjust seasoning.
Makes about 2 cups.