[{"_1":2,"_121":-5,"_122":-5},"loaderData",{"_3":4,"_120":-5},"routes/search._index",{"_5":6,"_119":35},"posts",[7,68,89],{"_8":9,"_10":11,"_12":13,"_53":54,"_55":56,"_57":58,"_59":60,"_61":62,"_63":64,"_65":66,"_67":64},"fileName","Salsa Verde","slug","salsa-verde","frontmatter",{"_14":9,"_15":16,"_17":18,"_10":11,"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_31":32,"_33":34,"_40":41,"_42":43,"_44":45,"_46":47,"_48":49,"_50":43,"_51":52},"title","public",true,"date","2024-12-11T15:30:00Z","description","Bright, tangy tomatillo salsa that brings Mexican markets to your kitchen","category","side-dish","cuisine","Mexican","prep_time","15 minutes","cook_time","10 minutes","servings",6,"difficulty","easy","tags",[35,36,37,38,39],"tomatillo","salsa","condiment","mexican","preserving","visual_style","vibrant mexican mercado meets playful food photography - electric lime greens and jalapeño brightness, weathered wooden molcajetes, hand-painted ceramic bowls, warm market lighting with dramatic shadows, authentic street vendor energy with subtle raccoon paw prints in the salsa","cover","/_repo/medias/b8a0471b9f1049f2659448ce029580db095f5e0f4c25b7ffdc92b7d23fe8e9e2-lg.webp","cover-xs","/_repo/medias/b8a0471b9f1049f2659448ce029580db095f5e0f4c25b7ffdc92b7d23fe8e9e2-xs.webp","cover-sm","/_repo/medias/b8a0471b9f1049f2659448ce029580db095f5e0f4c25b7ffdc92b7d23fe8e9e2-sm.webp","cover-md","/_repo/medias/b8a0471b9f1049f2659448ce029580db095f5e0f4c25b7ffdc92b7d23fe8e9e2-md.webp","cover-lg","cover-xl","/_repo/medias/b8a0471b9f1049f2659448ce029580db095f5e0f4c25b7ffdc92b7d23fe8e9e2-xl.webp","firstParagraphText","Tomatillos wrapped in papery husks look like nature's own gift wrap, but it's what's underneath that matters—tart, bright flavor that makes your mouth wake up and pay attention. Good salsa verde should have that perfect balance of tangy and spicy that cuts through rich foods and brightens everything it touches.","plain","Tomatillos wrapped in papery husks look like nature's own gift wrap, but it's what's underneath that matters—tart, bright flavor that makes your mouth wake up and pay attention. Good salsa verde should have that perfect balance of tangy and spicy that cuts through rich foods and brightens everything it touches.The beauty of salsa verde lies in its simplicity and the fact that tomatillos are incredibly seasonal. When they're in peak season (late summer through fall in most places), it's worth making big batches. I learned this the hard way after falling in love with a perfect salsa verde at a tiny taqueria, only to discover tomatillos cost triple the price out of season.Making it from scratch also means you control everything: the heat level, the salt, even a touch of sweetness if needed. Most commercial salsa verdes are either too mild or surprisingly sweet with added sugars. This way, you get exactly what your taste buds want.Ingredients🍃 1½ pounds fresh tomatillos, husks removed🧅 ½ medium white onion, roughly chopped🌶️ 2-3 jalapeño peppers, stems removed (keep seeds for heat)🧄 2 cloves garlic (optional but recommended)🌿 ½ cup fresh cilantro, stems and leaves🍋 2 tablespoons fresh lime juice🧂 Salt to tasteInstructionsChoose Your Adventure: You can cook the tomatillos three ways—each gives a slightly different character to the final salsa.Method 1: Broiler (My Favorite)Preheat broiler with rack 6 inches from heatRinse tomatillos and cut in half, place cut-side down on foil-lined baking sheetAdd garlic cloves in their skins if usingBroil 5-7 minutes until skins are blistered and lightly charredLet cool slightly, then peel garlic if usedMethod 2: Skillet SearingHeat a cast iron or heavy skillet over high heat with a drizzle of oilAdd whole tomatillos and char on all sides, about 6-8 minutes totalThey should be blistered and softened but not mushyMethod 3: Boiling (Traditional)Place tomatillos in saucepan, cover with waterBring to boil, simmer 5 minutes until just tenderDrain wellBlend It Together:Add cooked tomatillos, onion, jalapeños, garlic, cilantro, and lime juice to blender or food processorPulse until you reach your preferred consistency—I like mine with some texture, not completely smoothTaste and season generously with saltLet cool completely before refrigeratingNotes & VariationsThe broiler method adds a subtle smokiness that reminds me of street-side salsas. The boiling method is more traditional and gives the cleanest tomatillo flavor. Choose based on your mood and what you're pairing it with.This keeps in the fridge for about a week, though it rarely lasts that long. The flavors actually improve after a day as everything melds together. When tomatillos are abundant and cheap, I make double or triple batches—it freezes surprisingly well for up to 6 months.Perfect with tortilla chips, spooned over Birria Tacos with Rich Consommé or Cochinita Pibil, stirred into scrambled eggs, or used as a base for Chile Verde or enchiladas verdes. The tartness cuts through rich meats beautifully and brightens just about everything it touches.For a more complex version with deeper, funkier flavors, try my Fermented Salsa — it uses similar base ingredients but transforms them through lacto-fermentation into something entirely different.","html","

Tomatillos wrapped in papery husks look like nature's own gift wrap, but it's what's underneath that matters—tart, bright flavor that makes your mouth wake up and pay attention. Good salsa verde should have that perfect balance of tangy and spicy that cuts through rich foods and brightens everything it touches.

The beauty of salsa verde lies in its simplicity and the fact that tomatillos are incredibly seasonal. When they're in peak season (late summer through fall in most places), it's worth making big batches. I learned this the hard way after falling in love with a perfect salsa verde at a tiny taqueria, only to discover tomatillos cost triple the price out of season.

Making it from scratch also means you control everything: the heat level, the salt, even a touch of sweetness if needed. Most commercial salsa verdes are either too mild or surprisingly sweet with added sugars. This way, you get exactly what your taste buds want.

Ingredients

🍃 1½ pounds fresh tomatillos, husks removed
\n🧅 ½ medium white onion, roughly chopped
\n🌶️ 2-3 jalapeño peppers, stems removed (keep seeds for heat)
\n🧄 2 cloves garlic (optional but recommended)
\n🌿 ½ cup fresh cilantro, stems and leaves
\n🍋 2 tablespoons fresh lime juice
\n🧂 Salt to taste

Instructions

Choose Your Adventure: You can cook the tomatillos three ways—each gives a slightly different character to the final salsa.

Method 1: Broiler (My Favorite)

Preheat broiler with rack 6 inches from heat
Rinse tomatillos and cut in half, place cut-side down on foil-lined baking sheet
Add garlic cloves in their skins if using
Broil 5-7 minutes until skins are blistered and lightly charred
Let cool slightly, then peel garlic if used

Method 2: Skillet Searing

Heat a cast iron or heavy skillet over high heat with a drizzle of oil
Add whole tomatillos and char on all sides, about 6-8 minutes total
They should be blistered and softened but not mushy

Method 3: Boiling (Traditional)

Place tomatillos in saucepan, cover with water
Bring to boil, simmer 5 minutes until just tender
Drain well

Blend It Together:

Add cooked tomatillos, onion, jalapeños, garlic, cilantro, and lime juice to blender or food processor
Pulse until you reach your preferred consistency—I like mine with some texture, not completely smooth
Taste and season generously with salt
Let cool completely before refrigerating

Notes & Variations

The broiler method adds a subtle smokiness that reminds me of street-side salsas. The boiling method is more traditional and gives the cleanest tomatillo flavor. Choose based on your mood and what you're pairing it with.

This keeps in the fridge for about a week, though it rarely lasts that long. The flavors actually improve after a day as everything melds together. When tomatillos are abundant and cheap, I make double or triple batches—it freezes surprisingly well for up to 6 months.

Perfect with tortilla chips, spooned over Birria Tacos with Rich Consommé or Cochinita Pibil, stirred into scrambled eggs, or used as a base for Chile Verde or enchiladas verdes. The tartness cuts through rich meats beautifully and brightens just about everything it touches.

For a more complex version with deeper, funkier flavors, try my Fermented Salsa — it uses similar base ingredients but transforms them through lacto-fermentation into something entirely different.

","toc",[],"originalFilePath","recipes/Salsa Verde.md","rating",5,"reviewCount",1,"avgRating",{"_8":69,"_10":70,"_12":71,"_53":84,"_55":85,"_57":86,"_59":87,"_61":88},"Mexico","mexico",{"_14":72,"_15":16,"_17":73,"_19":74,"_21":75,"_33":76,"_78":16,"_42":79,"_44":80,"_46":81,"_48":82,"_50":79,"_51":83},"Mexico: A Culinary Journey","2024-10-20T00:00:00Z","My adventures through Mexico's diverse regional cuisines","travel",[70,75,77],"cuisine-overview","featured","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-lg.webp","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-xs.webp","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-sm.webp","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-md.webp","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-xl.webp","After spending three months traveling through Mexico, I can confidently say it has one of the world's most diverse and sophisticated cuisines. Each region tells its own story through food, from Mexican Guacamole to complex Fermented Salsa variations.","Mexico: A Culinary JourneyAfter spending three months traveling through Mexico, I can confidently say it has one of the world's most diverse and sophisticated cuisines. Each region tells its own story through food, from Mexican Guacamole to complex Fermented Salsa variations.Oaxaca - The Land of MolesOaxaca stole my heart with its seven moles. The most famous, Mole Negro Oaxaqueño, requires over 30 ingredients and embodies the complexity of pre-Hispanic cooking. Don't miss the street food scene - I wrote extensively about it in Oaxaca Street Food Adventures.Yucatán - Mayan FlavorsThe Yucatán Peninsula offers completely different flavors. Cochinita Pibil, pork marinated in achiote and sour orange, wrapped in banana leaves and slow-cooked underground, is the region's crown jewel. The use of habanero and xcatic chilies gives Yucatecan food its distinctive heat.Mexico City - Where Everything ConvergesThe capital is where all regional cuisines meet. From high-end restaurants like Pujol Review to humble street tacos, CDMX has it all. Birria Tacos and street tacos here are legendary - a beautiful fusion of Lebanese and Mexican cuisines.Puebla - Baroque CuisinePuebla's cuisine reflects its colonial baroque architecture - ornate and complex. Mole poblano, chiles en nogada (in season), and cemitas are must-tries.Essential IngredientsChilies: The backbone of Mexican cooking. Each variety has its own flavor profileCorn: Still processed traditionally with lime to make masaHerbs: Epazote, hoja santa, Mexican oregano - completely different from their European counterpartsChocolate: Used in savory dishes, not just dessertsRecipes to TryMole Negro Oaxaqueño - The king of molesCochinita Pibil - Yucatecan pulled porkBirria Tacos - Mexico's iconic street foodFish Tacos - Coastal Mexican perfectionMexican Guacamole - The perfect accompanimentMexican Street Corn Elote - Street food classicMexican Horchata - Traditional rice drinkFermented Salsa - Complex fermented flavorsSalsa Verde - Bright, tomatillo-based sauceRestaurant RecommendationsPujol Review - Mexico City's most famous restaurantCasa Oaxaca Review - Elevated regional cuisineMexico changed how I think about food. It's not just about recipes - it's about tradition, family, and the stories passed down through generations. Compare this to my experiences in Peru or Japan, and you'll see how geography and history shape a nation's palate.","

Mexico: A Culinary Journey

After spending three months traveling through Mexico, I can confidently say it has one of the world's most diverse and sophisticated cuisines. Each region tells its own story through food, from Mexican Guacamole to complex Fermented Salsa variations.

Oaxaca - The Land of Moles

Oaxaca stole my heart with its seven moles. The most famous, Mole Negro Oaxaqueño, requires over 30 ingredients and embodies the complexity of pre-Hispanic cooking. Don't miss the street food scene - I wrote extensively about it in Oaxaca Street Food Adventures.

Yucatán - Mayan Flavors

The Yucatán Peninsula offers completely different flavors. Cochinita Pibil, pork marinated in achiote and sour orange, wrapped in banana leaves and slow-cooked underground, is the region's crown jewel. The use of habanero and xcatic chilies gives Yucatecan food its distinctive heat.

Mexico City - Where Everything Converges

The capital is where all regional cuisines meet. From high-end restaurants like Pujol Review to humble street tacos, CDMX has it all. Birria Tacos and street tacos here are legendary - a beautiful fusion of Lebanese and Mexican cuisines.

Puebla - Baroque Cuisine

Puebla's cuisine reflects its colonial baroque architecture - ornate and complex. Mole poblano, chiles en nogada (in season), and cemitas are must-tries.

Essential Ingredients

Chilies: The backbone of Mexican cooking. Each variety has its own flavor profile
Corn: Still processed traditionally with lime to make masa
Herbs: Epazote, hoja santa, Mexican oregano - completely different from their European counterparts
Chocolate: Used in savory dishes, not just desserts

Recipes to Try

Mole Negro Oaxaqueño - The king of moles
Cochinita Pibil - Yucatecan pulled pork
Birria Tacos - Mexico's iconic street food
Fish Tacos - Coastal Mexican perfection
Mexican Guacamole - The perfect accompaniment
Mexican Street Corn Elote - Street food classic
Mexican Horchata - Traditional rice drink
Fermented Salsa - Complex fermented flavors
Salsa Verde - Bright, tomatillo-based sauce

Restaurant Recommendations

Pujol Review - Mexico City's most famous restaurant
Casa Oaxaca Review - Elevated regional cuisine

Mexico changed how I think about food. It's not just about recipes - it's about tradition, family, and the stories passed down through generations. Compare this to my experiences in Peru or Japan, and you'll see how geography and history shape a nation's palate.

",[],"articles/countries/Mexico.md",{"_8":90,"_10":91,"_12":92,"_53":112,"_55":113,"_57":114,"_59":115,"_61":116,"_117":118,"_63":64,"_65":66,"_67":64},"Fermented Salsa","fermented-salsa-verde-lacto-fermentation",{"_14":90,"_15":16,"_17":93,"_10":91,"_19":94,"_21":22,"_23":95,"_25":96,"_27":97,"_98":99,"_29":100,"_31":101,"_33":102,"_40":106,"_42":107,"_44":108,"_46":109,"_48":110,"_50":107,"_51":111},"2024-07-16T10:30:00Z","Transform your favorite salsa into a complex, probiotic-rich condiment through lacto-fermentation — tangy, funky, and addictively good","Mexican-Fusion","20 minutes","0 minutes","fermentation_time","3-7 days",8,"medium",[103,36,104,37,38,105],"fermentation","probiotics","lacto-fermentation","Underground fermentation lab meets vibrant Mexican market — mason jars with bubbling contents, neon lime greens and deep reds, industrial lighting with warm highlights, punk-rock DIY energy with traditional Mexican textile patterns in background, raw textures with glossy fermentation bubbles","/_repo/medias/4b4ac196765a5a04f0b75f32c815e7cfc2b05a05ffa7782890e11cdaa0125bdf-lg.webp","/_repo/medias/4b4ac196765a5a04f0b75f32c815e7cfc2b05a05ffa7782890e11cdaa0125bdf-xs.webp","/_repo/medias/4b4ac196765a5a04f0b75f32c815e7cfc2b05a05ffa7782890e11cdaa0125bdf-sm.webp","/_repo/medias/4b4ac196765a5a04f0b75f32c815e7cfc2b05a05ffa7782890e11cdaa0125bdf-md.webp","/_repo/medias/4b4ac196765a5a04f0b75f32c815e7cfc2b05a05ffa7782890e11cdaa0125bdf-xl.webp","Transform regular salsa into something alive and complex through lacto-fermentation—time and beneficial bacteria create wild, tangy depths that regular salsa can't touch. After a few days of bubbling on your counter, what emerges is fizzy, funky, and almost addictive in its complexity.","Transform regular salsa into something alive and complex through lacto-fermentation—time and beneficial bacteria create wild, tangy depths that regular salsa can't touch. After a few days of bubbling on your counter, what emerges is fizzy, funky, and almost addictive in its complexity.Back home, I started experimenting with my usual salsa verde recipe, letting it transform in mason jars on my counter. What emerges after a few days isn't just salsa anymore — it's alive, fizzy, deeply flavored, and almost addictive in its funkiness.Ingredients🍅 2 lbs tomatillos, husked and quartered🌶️ 4-6 jalapeños, roughly chopped (seeds optional)🌶️ 2 serrano peppers, roughly chopped🧄 6 cloves garlic, smashed🧅 1 large white onion, roughly chopped🌿 1 large bunch cilantro, stems and all🧂 2 tablespoons sea salt (not iodized)🍋 Juice of 2 limes💧 Filtered water as neededInstructionsDay 1: The SetupCombine all ingredients except lime juice in a food processor. Pulse until roughly chopped — you want texture, not a smooth puree. The mixture should be chunky and rustic.Transfer everything to a clean 2-quart mason jar or fermentation vessel. The salsa should fill about 3/4 of the container, leaving room for expansion and bubbling.Press the mixture down with a clean spoon to eliminate air pockets. The vegetables should release enough liquid to barely cover themselves. If not, add filtered water one tablespoon at a time until just covered.Fermented salsa preparation processWeight the salsa down with a clean stone, smaller jar, or fermentation weight to keep everything submerged. Cover with cheesecloth or a loose lid — you want to allow gases to escape while keeping dust and flies out.Days 2-7: The MagicPlace the jar in a cool, dark spot (65-75°F is ideal). You'll start seeing tiny bubbles within 24-48 hours — this is the lacto-fermentation beginning.Taste daily after day 2. The salsa will develop increasingly complex flavors: first slightly sour, then deeply tangy, finally achieving that distinctive fermented funk. Most people prefer it between days 3-5.The liquid may become cloudy and foam slightly — this is normal and healthy. If you see any fuzzy mold (rare with proper salt ratios), discard and start over.Fermented salsa bubbling processFinishing TouchOnce you're happy with the flavor, stir in the lime juice. This brightens the tangy complexity and stops fermentation by lowering the pH further.Transfer to the refrigerator, where it will keep for several months. The flavors will continue to mellow and develop.Serving & Remix IdeasThis fermented salsa shines wherever regular Salsa Verde would — but with so much more personality. Spoon it over eggs, fold it into quesadillas, or use it as a marinade for grilled meats. It's particularly outstanding with rich, slow-cooked dishes like Birria Tacos with Rich Consommé or Cochinita Pibil, where its tangy funk cuts through the richness.Try fermenting different combinations: add pineapple for sweetness, chipotle peppers for smoke, or even substitute half the tomatillos with green tomatoes for a different base.The fermentation liquid (brine) is gold — save it as a starter for your next batch or add splashes to cocktails for an unexpected umami kick.Notes from the Fermentation StationTemperature matters more than time. In summer heat, fermentation accelerates; in winter, it slows. Trust your taste buds over the calendar.The salt isn't just for flavor — it creates the environment where beneficial lactobacillus bacteria thrive while keeping harmful microorganisms at bay. Don't reduce it in your first few attempts.Each batch develops its own personality based on the wild bacteria in your kitchen environment. Embrace the variations — they're part of the charm of fermentation.This technique works with almost any salsa recipe. Once you master this version, try fermenting your favorite combinations. The process remains the same; only the flavors change.This recipe is part of my ongoing Fermentation Journey — exploring how time and beneficial bacteria transform simple ingredients into complex, living foods. For more fermented adventures, try my Korean Kimchi for a completely different fermentation tradition.The technique here can be applied to any salsa recipe — try fermenting the base ingredients from Salsa Verde for another variation with completely different flavor profiles.","

Transform regular salsa into something alive and complex through lacto-fermentation—time and beneficial bacteria create wild, tangy depths that regular salsa can't touch. After a few days of bubbling on your counter, what emerges is fizzy, funky, and almost addictive in its complexity.

Back home, I started experimenting with my usual salsa verde recipe, letting it transform in mason jars on my counter. What emerges after a few days isn't just salsa anymore — it's alive, fizzy, deeply flavored, and almost addictive in its funkiness.

Ingredients

🍅 2 lbs tomatillos, husked and quartered
\n🌶️ 4-6 jalapeños, roughly chopped (seeds optional)
\n🌶️ 2 serrano peppers, roughly chopped
\n🧄 6 cloves garlic, smashed
\n🧅 1 large white onion, roughly chopped
\n🌿 1 large bunch cilantro, stems and all
\n🧂 2 tablespoons sea salt (not iodized)
\n🍋 Juice of 2 limes
\n💧 Filtered water as needed

Instructions

Day 1: The Setup

Combine all ingredients except lime juice in a food processor. Pulse until roughly chopped — you want texture, not a smooth puree. The mixture should be chunky and rustic.

Transfer everything to a clean 2-quart mason jar or fermentation vessel. The salsa should fill about 3/4 of the container, leaving room for expansion and bubbling.

Press the mixture down with a clean spoon to eliminate air pockets. The vegetables should release enough liquid to barely cover themselves. If not, add filtered water one tablespoon at a time until just covered.

$\"Fermented$

Weight the salsa down with a clean stone, smaller jar, or fermentation weight to keep everything submerged. Cover with cheesecloth or a loose lid — you want to allow gases to escape while keeping dust and flies out.

Days 2-7: The Magic

Place the jar in a cool, dark spot (65-75°F is ideal). You'll start seeing tiny bubbles within 24-48 hours — this is the lacto-fermentation beginning.

Taste daily after day 2. The salsa will develop increasingly complex flavors: first slightly sour, then deeply tangy, finally achieving that distinctive fermented funk. Most people prefer it between days 3-5.

The liquid may become cloudy and foam slightly — this is normal and healthy. If you see any fuzzy mold (rare with proper salt ratios), discard and start over.

$\"Fermented$

Finishing Touch

Once you're happy with the flavor, stir in the lime juice. This brightens the tangy complexity and stops fermentation by lowering the pH further.

Transfer to the refrigerator, where it will keep for several months. The flavors will continue to mellow and develop.

Serving & Remix Ideas

This fermented salsa shines wherever regular Salsa Verde would — but with so much more personality. Spoon it over eggs, fold it into quesadillas, or use it as a marinade for grilled meats. It's particularly outstanding with rich, slow-cooked dishes like Birria Tacos with Rich Consommé or Cochinita Pibil, where its tangy funk cuts through the richness.

Try fermenting different combinations: add pineapple for sweetness, chipotle peppers for smoke, or even substitute half the tomatillos with green tomatoes for a different base.

The fermentation liquid (brine) is gold — save it as a starter for your next batch or add splashes to cocktails for an unexpected umami kick.

Notes from the Fermentation Station

Temperature matters more than time. In summer heat, fermentation accelerates; in winter, it slows. Trust your taste buds over the calendar.

The salt isn't just for flavor — it creates the environment where beneficial lactobacillus bacteria thrive while keeping harmful microorganisms at bay. Don't reduce it in your first few attempts.

Each batch develops its own personality based on the wild bacteria in your kitchen environment. Embrace the variations — they're part of the charm of fermentation.

This technique works with almost any salsa recipe. Once you master this version, try fermenting your favorite combinations. The process remains the same; only the flavors change.

This recipe is part of my ongoing Fermentation Journey — exploring how time and beneficial bacteria transform simple ingredients into complex, living foods. For more fermented adventures, try my Korean Kimchi for a completely different fermentation tradition.

The technique here can be applied to any salsa recipe — try fermenting the base ingredients from Salsa Verde for another variation with completely different flavor profiles.

",[],"recipes/Fermented Salsa.md","firstImage","/_repo/medias/089eaa5895c5ae6683939b90100cf66cfe42263da59c0c504828b9df18b8bc49-lg.webp","query","root","actionData","errors"]

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Salsa Verde

Mexico: A Culinary Journey

Fermented Salsa