I’ll be honest here, I usually make tomato-based salsa because that’s what I personally enjoy. When it comes to salsa, I tend to prefer a smooth tomato base with some onions for texture and some sweet zip from a crunchy jalapeno. Since red salsa is what I tend to like to eat, it’s also what I tend to make. The only issue with having tubs of delicious homemade spicy goodness stacked in the fridge is that my wife – while appreciative of my amateur affinity for the culinary arts – seems to NOT prefer spicy red salsa. This, in itself, isn’t a big deal. I consume enough salsa weekly to stock the tables of a small to medium family-style Mexican restaurant, and I tend to grab a jar or two each of cowboy caviar and green salsa for Krystle (and to have a little variety) when I’m at Trader Joe’s.
Note to self: Come up with a good recipe for cowboy caviar.
So, when I made the decision to go all-in with my Mexican-inspired recipes this passed Cinco de Mayo, I chose to include a green salsa – a first for me – on my list.
I based my shopping list on a handful of recipes that I had read online, but unfortunately forgot them in the printer on my way to the store. I remembered the tomatillos, serrano peppers, cilantro – of course – and oregano, so I had a good base to build upon.
- 1 lb. husked tomatillos
- 1 medium white onion
- 2 minced garlic cloves
- 1 minced serrano chile pepper
- ¼ cup chopped cilantro
- 2 tbsp chopped fresh oregano
- 1 tsp salt
- ½ tsp pepper
- 1 ½ cups of water
- Vegetable oil
I started by husking and cleaning the tomatillos, slicing them in half, and tossing them in oil, salt and pepper with the onion – which I quartered.
As we all know, everything is better grilled, so the oil-coated veggies were destined for that magical cooking surface. The tomatillos and onions went face down onto a cooking spray-coated veggie tray. I grilled them for six minutes on each side which gave the skin a nice char, and softened up the meat of the fruit.
I flipped the onions at shorter intervals as the tomatillos were cooking.
I then rough-chopped the ingredients, and pulsed them all together in the CuisinArt.
The final result was a richly colored green salsa with a sweet and smoky flavor punctuated nicely by the fresh garlic and herbs.
The oregano was a little too strong for my taste in this recipe. Were I to try to make it again, I would reduce the amount of oregano to somewhere around ½ to ¾ of a tablespoon.
Serve as a side with corn chips, and a cerveza of course.