Salsa verde is usually made with tomatillos. I don’t grow tomatillos because tomatillos are, in the garden, a bit of an unruly weed. The plant, itself, grows rather large and any and every seed that just so happens to land on the ground turns into a new plant that, it seems, is impossible to kill.
So, I make salsa verde with green tomatoes. As they say in Viet Nam — same same, but different.
Grant uses most of the green tomatoes for green tomato chutney, which I love on eggs. But it is nice to have some salsa verde in the fridge for myself.
Salt and Pepper
Cut and seed tomatoes, then cook in boiling water for 15 minutes. Drain.
Blend with rest of ingredients — without reducing to a puree. This is one recipe that is best not crafted in the Vitamix!
I defrost in fridge, covered in a jar, rather than in a saucepan, to keep the flavors fresh-ish.
- Obviously, with tacos, enchiladas or just about any other Mexican dish.
- Nice sauce on side for plain, broiled chicken, fish or pork.
- With eggs!