My latest food love/discovery is tomatillos. I’m not sure how I lived without really knowing what these tangy little green husked fruit were. I never really knew it was tomatillos that made “verde” salsas green; I always figured it was peppers making it green. Oops. It just proves I have so much more to learn about food. I also didn’t appreciate their true goodness till my husband and I started making spicy salsa verde ourselves. We wanted a new fresh way to use up our garden jalapenos. All we could say on our first taste was WOW! It was also unlike most salsas we’ve tried in restaurants.
I love all sorts of salsa, mild to super spicy. This salsa verde however I can not enjoy any other way but spicy. Seriously, our spicy jalapenos from our garden are just the perfect addition to this salsa. I don’t think I would enjoy it as much without the heat in this salsa; the short list of ingredients, especially the heat of the jalapenos just compliment this condiment so perfectly.
If you do actually enjoy spicy jalapenos, unlike the mild ones you usually get in most grocery stores, Craig’s Grande are the ones we grow and it’s quite a prolific plant. Highly recommend them for spicy food lovers!
Salsa Verde Heat
Now, I don’t want to scare away the mild salsa lovers out there. If you’re not into spicy salsa of any sort, just keep the jalapeno seeds out and reduce the jalapenos to one at the most, especially if you already know your jalapenos are spicy.
If you’ve never tried tomatillos or made a green salsa with them, here’s your chance. They’re slight tangy, tart and give you a great new way to dress your tacos, burritos, carnitas or even scrambled eggs. Seriously, they’re that good! We’ve tried this salsa verde on so many different dishes and just can’t get enough of it.
Give this tangy “hot” green salsa a try and let us know what you think or what you like it on. Enjoy!