Isn't salsa one of those thing that it never really crosses your mind to make yourself? Salsa's like, that stuff you buy in a jar from the store, right?
WRONG, yo. You can make this stuff yourself, and hello?? It's so easy. And it tastes amazing. It's great on enchiladas and burritos (obviously) but also tastes amazing spooned over scrambled eggs or as a topping for BBQ hot dog. And THIS! This is seriously the best salsa verde I have ever had. And I should know. I honeymooned in Mexico. That makes me an expert, right? right?? Anyway, it's tangy and mildly sweet, with a kick of fresh cilantro, parsley, and mint. It makes all other salsa verde pale in comparison, and once you make this you will KNOW that fresh is better than canned any day. Make yourself a big batch and enjoy it all summer!
Have I gushed enough? Are you convinced yet? Do I need to gush at you any more? Because I can keep going all day if I need to.
On a more somber note, I have some seriously tragic news to share concerning this salsa. I can't eat it. I mean, I can't eat very much of it. I can have a taste, but that's about it. See this cute little baby? This pinchable, squeezable, roly poly little bit of cuteness with the sad expression on his face?
He's got acid reflux. And it makes him cry. All the time. (in case you didn't have a baby yesterday like I did, all babies spit up and it usually doesn't bother them at all, but some kids have it worse and it's really painful and uncomfortable. It's called GERD and it sucks). And you know what makes him cry especially hard? Acidic foods. Like... all mommy's favorite foods. Lemons. Strawberries. Tomatoes. Salsa verde. I eat them. He cries. I don't eat them, he cries less. (But he still cries).
It took us a while to figure this out, because James ::never:: spits up. EVER. So we ruled out acid reflux as a cause for his crying months ago. Thing is, the darn kid re-swallows it every time. So while we never see any spit-up, it's there, burning his little throat and making him cry. This week we took a second look at the baby's behavior, and it's definitely reflux. Poor baby. And I just thought he hated me all this time.
So now mommy gets to subsist on a diet of bland food. AWESOME. I'm SO looking forward to eating rice cakes for the next year, I can't even tell you how thrilled I am (sarcasm, in case you missed that). I guess that just means more salsa verde for you (lucky dog)!
Authentic Mexican Salsa Verde, or, the Best Salsa Verde I have Ever Had
from Bon Appetit, June 2007
Makes 4 cups
People not from Los Angeles: Do no fear the tomatillo. Yes, it has a Spanish sounding name for "tomato," except it's green, and it has a papery husk. It's the tomato's tart, tangy paper clad country cousin, and you really ought to get to know eachother.
Because I say so.
And I'm the boss. Of this blog, anyways. See? So pretty.
3 pounds bright green tomatillos, husked and rinsed
2 jalapeños, seeded
1 + 1/2 teaspoons cumin
6 small cloves fresh garlic, peeled
1 medium bunch cilantro
3/4 cup Italian parsley
1/3 cup fresh mint, packed
1 + 1/2 tablespoons vegetable oil
cracked black pepper
1. Put the tomatillos and jalapeños in a large heavy pot, and cover with water. Bring to a boil, and boil for 15 minutes until tomatillos are soft. Let sit for 15 minutes.
2. Drain tomatillos and place in a food processor with cumin and garlic cloves. Pulse until coarsely chopped. Add cilantro, parsely, and mint, and pulse to combine. Blend until herbs are incorporated, and sauce begins to liquify (but there are still small chuncks).
3. Return sauce to pot. Add vegetable oil, and bring to a boil. Reduce to a simmer, and simmer 15 - 20 minutes, until sauce thickens. Season to taste with salt and pepper. Let cool and store in the fridge. Enjoy!