Monday, July 2, 2012

Salsa verde of amazingness

Ohmigoshomigoshomigosh!  I just made the best salsa!

What brought me to this moment of greatness?

I recently revisited this amazing restaurant.  It is in the middle of a transformation from "hole in the wall that you might miss" to "hole in the wall you make sure to stop at" but might actually overshoot and end up at "actual restaurant for a date!"  I first discovered this restaurant last year with our friend Brian.  Its specialty is Salvadoran food, and it is phenomenal.  I always get the sampler plate in spite of the fact that it is waaaay too much food for one person because I JUST CAN'T CHOOSE!

If you are ever in the Richardson area, go to Salvadorian Restaurant. The menu takes a moment to decipher, but it's well worth while.

The first time I went, this visit inspired a quest for a tomatillo salsa.  I created and posted a roasted tomatillo salsa which I thought was quite good.  It was, in fact, quite good.  We relished every drop.  Yet it wasn't quite... right.

Tonight, my friends, I have CONQUERED the salsa!  BEST.SALSA.YET!

The secret?  A raw white onion.  Yep, it's not for a first date, but it just can't be beat.  That flavor is CRUCIAL for the actual flavor I wanted.  The color is amazing.  The flavor is so good I literally licked my spoon and pulled another out of the drawer and took a straight bite of salsa.  I might try to heat it and eat it as a soup.

1 lb tomatillos
3 green onions
2 jalapeños
1/2 raw white onion
2 cloves garlic
3 key limes, juiced
1/4 c lightly packed cilantro
salt to season

Blend or process!   Makes about 16 oz

cost: tomatillos: .79, green onions .25, jalapeños: .2, white onion .2, garlic .1, limes .07, cilantro .12.  Total? 1.73.  Much better than ANY jar of salsa EVER in value and taste!


  1. Mmmmmm, sounds yummy. When can I stop by and try it?

  2. Any time you are in Dallas!!! We have a guest room that many have claimed is comfortable:-)

  3. are key limes crucial? can any old lime do?

  4. Any old lime will do. I just happened to have a huge bag of key limes. I'd just add the juice of one lime, taste, adjust:-)