i dare you to make a smoothie in my blender

On Tex-Mex slander and my go-to recipe for Salsa de Tomatillo: bright, tangy, tart and herbaceous salsa.

In Mexico, we have so many salsas that you could write multiple books on the subject alone. The variations are endless, you can boil, char, grill, or smoke your ingredients, and each method completely changes the flavor profile.

We eat salsa with everything, or we add chiles (peppers) to everything. Breakfast, lunch, and dinner, it doesn’t matter. We add salsa to soup, we expect chiles in tamales, and we squeeze jalapenos into our morning eggs. In Mexican cooking, the holy trinity is onion, jalapeño, and tomato. Almost every traditional recipe includes these three ingredients.

I never realized how true this was until my boyfriend (now husband) and I moved in together. He is a white boy from Oklahoma, my “southern belle”, and he quickly brought it up because his digestive system simply could not handle my cooking at first. Poor guy 🤣. I make so much salsa that I have a blender completely dedicated to it. Try making a smoothie in a blender right after making a spicy salsa. I dare you!

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The Rise of Salsa de Tomatillo

Salsa de Tomatillo is my absolute favorite. I eat it with everything. Tomatillo salsa is one of the Salsa Verdes (which we have plenty of) its bright, tangy, tart and herbaceous.

When I fist moved to the United States, the mainstream food craze was all about Pico de Gallo, then guacamole. Over the past few years, tomatillo salsa has finally exploded in popularity. It is incredibly versatile:

• Breakfast, lunch, or dinner topping

• A flavor booster for a Cava bowl

• A braising liquid to cook pork or beef

• A vibrant dressing for taco or stews

• A perfect addition to any seafood; shrimp, salmon, octopus, you name it.

• This salsa on top of Barbacoa, to die for

• Inside a torta, this would be my last meal on earth

There are still so many incredible Mexican dishes that haven’t made it to the U.S. yet because they are mostly cooked inside family homes or the ingredients are not accessible. My friends in Dallas always ask me to name my favorite Mexican restaurants in town.

I always give them the same answer: my house. No one cooks better than my parents.

Besides, in this economy, I rarely go out anymore. When I do spend money on a meal out, I don’t choose Mexican food. I go for ramen or Indian food instead.

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My thoughts on Tex-Mex

Most of what I see out there is Tex-Mex. Don’t get me wrong, Tex-Mex has some amazing dishes. I am a huge fan of breakfast tacos. But I have some strong opinions:

• Cheese: I do not like American cheese melted on top of my enchiladas.

• The Name Game: I hate when people call flautas “taquitos.” I cannot stand the slander! Somewhere in translation, the true naming convention was lost. Every time my husband says “taquitos” is like nails scratching against a chalk board.

• The Menu: I am not a fan of chimichangas, and I really do not like puffy tacos. Why choose a puffy taco when you can have an authentic one?

• The Hype: I will never understand the obsession with Chipotle or Taco Bell.

• The Exception: Queso dip. Bomb!!! Especially if it has jalapeños, I absolutely love queso dip. Just not with Velveeta cheese, criminal using that cheese. Use good quality cheese.

Tex-Mex was originally built to introduce Mexican flavors to American palate and make them more approachable. Personally, I think they underestimated American food lovers. The more authentic the food is, the more people seem to love it.

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Never Stop Being Curious

Salsa recipes change completely depending on the region of Mexico. Everyone makes them differently. Someone in Monterrey might boil their tomatoes, while someone in Jalisco absolutely will not.

Ultimately, Mexicans love to experiment. We have so much fun in the kitchen and we never stop being curious. That is the true spirit of our cooking, everyone has their own secret, perfect ingredient.

You should experiment with your salsa, too. One day, test how it tastes with Knorr chicken bouillon. Another day try it with kosher salt. See which one you prefer! Lately, I have been playing around with different flavored salts myself.

Here is my go-to recipe to get you started.

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Authentic Salsa de Tomatillo

Ingredients

• 10 medium tomatillos

• 2 serrano peppers (or your choice of chiles)

• 2 garlic cloves, peeled

• ½ white onion

• 1 cup fresh cilantro (add more if you want it extra herbaceous)

• 1 tablespoon Knorr chicken bouillon (or ¾ teaspoon kosher salt, to taste)

Heat Level Disclaimer: The original recipe uses serrano peppers, which are quite spicy. If you are sensitive to heat, I highly recommend starting with jalapeños instead. Add just one jalapeño the first time. If it isn’t spicy enough for you, add more next time or level up to serrano!

Method

1. Remove the husks from the tomatillos. Rinse them thoroughly under warm water to remove their sticky residue. Cut your onion into two smaller pieces.

2. Add tomatillos, serrano peppers, garlic, and onion to a large pot. Cover the them with water. Do not add any cilantro or salt yet.

3. Bring the water to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, or until the tomatillos and peppers change color to a muted green. Keep a close eye on them, you don’t want your tomatillos to burst.

this is the color you are looking for

4. Transfer the cooked tomatillos, onions, serrano peppers, and garlic into a blender. Add the fresh cilantro and your Knorr bouillon or salt. Blend until it reaches your preferred consistency.

5. If you want a more fluid salsa, you can blend in a splash of cooking water, though I rarely need to do this.

Blender note: I have a Vitamix, which allows me to toss in the cilantro in whole, and it blends it perfectly. If your blender isn’t as powerful, I highly recommend chopping the cilantro before adding it to your blender so it doesn’t get tangled in the blades.

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Variations to try

For more texture: Stir in some finely diced raw white onion, extra chopped cilantro, and cubed avocado after blending.

For a smoky flavor: Instead of boiling, grill or char the tomatillos, onions, peppers, and garlic on a comal or skillet. I only do this when I more time in my hands, but the smoky depth it brings is incredible. Trust me, its so worth it the hassle.

How to use it: Pour it over enchiladas, pork dishes, or chilaquiles, dip your flautas in it, drizzle on top of zopes or tostadas. It is perfect for making Huevos Ahogados (drowned eggs) or classic Huevos Rancheros.

I hope you enjoy this recipe and if you do make it let me know did you boil or char the ingredients.

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