I spent much of my childhood travelling and a place I often found myself visiting was Mexico. My parents love travelling here because of the friendly, laid back culture as well as the warm climate which is a nice change from Vancouver’s rainy cold winters. I found myself more fascinated by Mexico’s cuisine and how it plays such a huge role in it’s culture (this comes at no surprise to me as I’m a self described food and history nut). Their various use of herbs and spices makes for a wonderful food experience and I always find myself having Mexican when I’m craving something a little spicy on a cool day; especially green salsa.
Green salsa also known as Salsa Verde is one of the world’s oldest known condiments. This basic recipe is believed to have originated in the Middle East about 2000 years ago. It arrived in Mexico during the Spanish colonial conquest era, however, what makes this version unique is that its signature green colour comes from the use of tomatillos.
In Mexico this dish is often made using Serrano peppers but if you find these too spicy for you they can be substituted for jalapenos (this is what I use in mine). If you prefer your salsa more mild you can forgo the peppers altogether. Enjoy!
- 5 0r 6 tomatillos
- 2 0r 3 jalapenos (optional)
- 1 medium white onion
- 3 0r 4 cloves of garlic
- 2 0r 3 limes
1. Preheat oven to 350 degrees F. Remove husks from tomatillos and place on baking sheet along with your jalapenos. Once heated, place tray in the oven and roast your ingredients for 10 minutes before flipping them over. Bake for another 10 minutes.
2. Finely chop your onion and cilantro and place aside .
3. Place your roasted tomatillos and jalapenos in a blender along with your cloves of garlic. Blend until smooth and if desired add salt to taste.
4. Cut your limes in half and squeeze the juice into a large bowl. Make sure to remove any seeds before adding your other ingredients.
5. Add all your ingredients into your bowl and mix well. Enjoy on top of tacos, pizzas or what ever you feel like adding a bit of spice to!