Mexican salsa verde is a staple in authentic Mexican cuisine.   Listed below are the basic ingredients,  but there are many variations to this basic list.  I live in the southwest part of the country and have easy access to tomatillos at the grocery store.   They are a small round fruit that are encased in husks.  Remove the husks  before using.  Once the husks are removed, they resemble small green tomatoes.  If you can’t find them fresh,  canned varieties are available,   (which I haven’t tried) or I have heard that fresh tomatillos can be frozen if you can find them in season (farmers markets).

• tomatillos
•  jalapeño
•  white onions
•  cilantro

Additionally, there might be lime, salt or sugar added.   Authentic Mexican salsa verde traditionally is fairly mild, but can be made very spicy if the jalapeño seeds are left in.   Serve over grilled beef, pork or fish.  It is also very popular as a condiment for chips.

Salsa verde to some is what ketchup is to others, on everything and plenty of it!

What is your favorite Mexican Salsa Verde recipe and what makes it authentic?

Here is a recipe that I use that is very basic.  It’s hard to go wrong with this one!  It has just a bit of kick to it.

• 1 lb tomatillos with the husks removed
• 2 jalapeño peppers, sliced in half and seeded.  (If you want a really spicy salsa, leave the seeds in)
• 1 small onion, sliced
• 2 cloves garlic
• 1 lime, the juice and zest
• 1/2 cup cilantro
• salt and pepper to taste

1.  Place the tomatillos, jalapenoes and onion in a single layer on a baking sheet and broil in the oven until the tomatillos are blackened all over and the jalapenos skin is blackened.  Note: The peppers will probably have to be watched and removed before the other two ingredients.  If desired, you can removed the blackened skins.

2.  Place everything into a food processor and puree.

That’s it!  A delicious salsa verde for your Mexican foods.