Today I tinkered with a salsa verde recipe and ended up with this beauty. Whether it's on your taco or carne asada, you can never go wrong with a classic salsa verde but don't let the simple ingredients fool you. You can easily overdo it and trust me, it's all about trial and error with this one. The last thing you want is for it to come out desabrido..your tías will be oh so disappointed.
My Mistakes: While trying out different measurements, I came to figure out a few things that work and a lot of things that don't. My struggle was getting the viscosity, or runniness, just right. Too much water and your salsa will be soupy, too little water and it's gelatinous - what a great word huh? I found that starting with the water the tomatillos hold and adding water in small increments works best. Keep in mind, the salsa will thicken as it settles. Another mistake I made is adding too many serrano chiles. Start with a small amount and taste test as you go. Serranos usually bring the heat but some are spicier than others so taste-testing is your safest bet. Unless you're feeling a little vengeful then by all means, echale con ganas!
Ingredients:
7 tomatillos
3 chiles serranos
1 clove of garlic
1/4 of a small onion
1 chile de arbol asado (optional)
1 small bunch of cilantro
Salt
Procedure:
Step 1:
Boil tomatillos and Serrano peppers until they fully change color (a beautiful greenish brown..yum)
Step 2:
Throw those tomatillos and peppers in a blender and add your onion, small bunch of cilantro, garlic, and 1 small chile de arbol asado if you wish. Add about a teaspoon of salt and blend away. I wouldn't add any extra water because cooked tomatillos are nice n' juicy - plus, salsa verde is known to be on the thicker side but if you must, use some of the same water you boiled your tomatillos in.
Step 3:
Serve and enjoy with chips, tacos, or use it to make a carne con chile. If you want to be a little extra, add some slices of avocado and take your salsa to the next level!
Cocinera's Note: I personally really liked how this salsa came out but keep in mind, the beauty of cooking is you can make it entirely your own. I took bits and pieces of different styles and made a salsa I can enjoy and I encourage you to do the same. For example, I'm not the biggest fan of cilantro so I just added enough to give flavor - up to you if you want to add more or not add any at all (I won't judge).