I first posted this story a little over a year ago. I thought I would bring it back, as it’s the perfect recipe to celebrate the Summer Solstice in LA. Grand Central Market is one of those hidden gems in LA. Cheap eats, produce, spices, nuts, and just about everything you could imagine. It’s a perfect recession buster, massive tacos for two bucks, bowls of Asian noodles and pitas with fresh shwarma for under five. It’s the perfect place to pick up the ingredients for a Salsa Verde. That bright green, tart, spicy salsa perfect for pork and chicken tacos, or with fresh tortilla chips for your Cinco de Mayo party.
Cheap produce at Grand Central Market.
The sum of all ingredients, with chips, is less than five dollars. A pound and a half of tomatillos, cilantro, lime, white onion, serrano peppers, and garlic. It’s simple to make, and more fresh than anything you’ll ever get at the grocery store. When choosing your tomatillos, make sure the insides are free of pests and bruises by peeling back the outer husk. Below is the recipe I use from Rouxbe. In the recipe below, I’ve omitted the avocado to increase it’s shelf life. For a more mild salsa, you can substitute jalapeno for serrano peppers, or cut back on the amount of serrano you use.
Refreshing, slightly tart, and muy spicy.
Salsa Verde
- 1 1/4 lb tomatillos (approx. 10-12)
- 2 serrano peppers
- 1 to 2 cloves garlic
- 1/2 to 1 large white onion
- 1/2 bunch cilantro
-1 tsp Kosher salt
- fresh lime juice (optional)Peel and wash the tomatillos, and then place into a pot along with the serrano peppers. Cover with cold water and bring to a simmer. Peel and roughly chop the garlic and cilantro, and then finely dice the onion.
Cook the tomatillos until they turn a golden yellow color (about 30 min). You may have to push them down with a strainer to obtain even coloring. Once the tomatillos start to split, remove everything from the water.
Place the garlic into the blender. Cut off any stems from the serrano peppers and add them to the blender. Once the tomatillos are cool enough to handle, remove any large cores. Don’t remove these prior to cooking or they’ll become water-logged. Add the tomatillos and salt to the blender, and pulse just a few times. If you still see big chunks of chilies, pulse a couple more times.
Pour into a bowl and add the onion and cilantro. Mix and taste for seasoning. Depending on the tartness of the tomatillos, you may want to add a squeeze of lime juice. It can be stored in the refrigerator for at least a week and can even be frozen.
Prepare with a plate of fresh chips from La Adelita Panaderia.
Mon, Jun 21, 2010
Downtown LA, Food