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Salsa Verde Question

d
davisready Apr 2, 2010 09:30 AM

I have been researching numerous salsa verde recipes, and I'm trying to figure out which is the best method of preparing the tomatillos. Most recipes I looked at call for boiling the tomatillos, others call for charring them under a broiler or on the stovetop. A few blend everything raw and then heat in a pan. What is your preferred method and why? Thanks!

  1. eight_inch_pestle Apr 2, 2010 10:11 AM

    I've never boiled and am not sure why you would. I usually brown under the broiler, but not always. As with anything else, browning creates additional flavor on the surface and concentrates flavor throughout by evaporating water. That said, if you love tomatillos there is much to be said for a raw salsa verde (in which case I, for one, do not heat afterward). If you do brown the tomatillos in the broiler, it is nice to brown your serranos and garlic in a small pan at the same time.

    It's all so easy that I guess I recommend halving your ingredients and trying it both ways; it will be delicious regardless. Also, if you're making this in a blender or food processor, toss in some avocado once in awhile for a nice change of pace. Adds a wonderful creaminess to dishes that need it.

    1. c
      celeryroot Apr 2, 2010 10:17 AM

      I char them in a dry cast iron pan along with the whole onions I also char.

      1. absurdnerdbird Apr 2, 2010 10:24 AM

        Char in the oven, usually along with onions and garlic, then into the blender along with a chipotle or two, some salt and a pinch of suger.

        1 Reply
        1. re: absurdnerdbird
          j
          jeanmarieok Apr 6, 2010 11:34 PM

          exactly how I do it - charred then tossed in the blender. easy, and delicious!

        2. s
          SamanthaRC Apr 2, 2010 03:25 PM

          Boiling is mostly for making a thin salsa that you would put chunks of pork into. Or a nice mexican hard cheese, fried. Charring them is for making a chunky salsa. You would char the tomatillos and chiles and then grind up some cumin, onion and garlic and then add the chiles and tomatillos...I've only ever used all the ingredients raw when making a salsa for pozole (pork and hominy white broth soup). You blend all the stuff raw and then add it to taste in each bowl of soup...

          1. b
            Bakersfield Hound Apr 2, 2010 06:05 PM

            I take the tomatillos, removed the husk,and clean them. I put them in a 9x9 glass pan with an onion quartered and 2 serrano peppers. Pour some olive oil and season with salt and pepper and put them in the toaster oven at 400° for about 45-50 minutes. Then into the food processor and puree.

            1. t
              TeKate712 Apr 6, 2010 09:16 AM

              I personally like to blend them raw with cilantro, garlic, green onion and serrano, and let it sit in the refrigerator for a day. To me raw tomatillo has almost a soapy taste (weird, i know), but letting it chill out for a day really lets the flavors meld.

              1. n
                nickblesch Apr 6, 2010 11:06 PM

                I have no problem whatsoever with cooked tomatillos, but if I'm making my own salsa verde, I just leave them raw. If you haven't tried it that way, I recommend giving it a shot.

                TeKate, do the tomatillos taste soapy to you by themselves, or could it be the cilantro? Just curious, since I know a lot of people don't like cilantro for that reason.

                1. c
                  crispysaltysweet Apr 7, 2010 08:09 AM

                  I have heard that it works great to grill them over charcoal too. You can thread them on skewers...

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