Of all the foods I love, Mexican cuisine is right up there at the top of the list. So many things to love about it; all the different peppers used, slow cooked meats, cheeses, tortillas…but I really love how versatile salsas and picos can be.
I discovered Salsa Verde (or tomatillo sauce) about 10 years ago at a mexican restaurant. It’s not that I hadn’t seen it before; I just never gave it enough thought to try it. Once I did, it instantly became one of my favorite flavors. I think it’s the tanginess I like so much.
I actually intended on making a classic salsa verde, but once I had my tomatillos prepared I realized I was out of limes. However, thanks to my family’s love of oranges, I had plenty of those, so I thought why not – It’s a citrus, right? It works so well!
Then I googled it and discovered I’m not the first genius to sub orange juice for the lime into this yummy salsa.
I’m still proud of it 😉
Orange Salsa Verde
10 tomatillos, peeled of husks and chopped into chunks
1 large orange, juiced
1 small onion, quartered
1/4 cup pickled jalapenos
Handful of fresh cilantro
1 tbsp salt
Combine everything into a food processor and pulse until desired consistency. Salt to taste.
Feel free to adjust the ingredients however you want. More jalapenos? Sounds good to me! This made a large jar that I’ve kept in my fridge for a couple of weeks, but it’s dwindling!
Dip with tortilla chips or pour over enchiladas, burritos, or nachos.
P.S. Check this recipe out, along with lots of other recipe links on Kelly The Kitchen Kop.