We’ve got just the thing for taco night! Actually whether you’re making tacos, enchiladas – or looking for a salsa to dunk your nachos in – this fresh and tangy tomatillo based salsa verde hits all the right notes.
Preparation 20 minutes
Cooking 60 minutes
Ingredients below are for a 5.5-cup cooker. Double the ingredients for a 10-cup cooker.
- 1 pound Tomatillos
- 1 Medium onion, roughly chopped
- 6 Garlic cloves, peeled
- 1 Jalapeno, stemmed, chopped
- 2 tbsp Oil
- 2 tbsp Water
- ⅓ cup Cilantro, chopped
- 2 tbs Lime juice
- ½ tsp Salt
- Put the tomatillos, onion, garlic, jalapeno, oil, and water in the rice cooker inner pot.
- Choose the [Slow Cook] setting and set the timer to 60 minutes. Press start.
- Transfer the mixture to a blender and blend until smooth. Add the cilantro, lime juice, and salt, and blend one more time.
- Transfer the salsa to a serving bowl and refrigerate until it’s cold. Serve.
WHAT IS SALSA VERDE?
Salsa verde is a Mexican sauce composed mainly of tomatillos and green chiles. Fresh, tangy and a bit spicy, this sauce is used in everything from chilaquiles and enchiladas to a topper for nachos or tacos.
While some Tex-Mex salsa verde recipes jettison the tomatillos in favor of more green chilis, we find that tomatillo salsa tends to be brighter and have a more broad flavor palate.
Aside from the tomatillos and fresh jalapeno peppers, this green salsa gets a bit of earthy zing from garlic and chopped onions – and garden freshness from the addition of cilantro.
Lime juice ups the brightness factor and tastes like an afternoon lunch in Tulum.
Fun Fact: salsa verde translates literally to ‘green sauce’.
Now, the difference between many fresh red salsa recipes and this tomatillo loaded salsa verde recipe is that we’ll need to cook it to release all the flavor of the tomatillos.
Rice cooker to the rescue!
HOW TO MAKE SALSA VERDE IN A RICE COOKER
Just place everything (EXCEPT the cilantro, lime juice and salt) into the inner pot of your Tiger multifunctional rice cooker.
Select the Slow Cook function for 60 minutes and press Start. And that’s almost it!
The final step is to blend the cooked ingredients until smooth – and then add your cilantro, lime juice and salt to taste.
Refrigerate – and grab the tortilla chips. You’re going to love this stuff!
Now, if your Japanese rice cooker isn’t the first kitchen appliance you think of when making Mexican salsa verde, we get it… But, we’re here to change all that!