Salsa Verde

Ingredient List:

Fresh tomatillos – peeled and washed – leave whole.  I probably used about 14 or 15 – why?  Because that’s how many came in from the garden that Friday night….  If you don’t grow your own, look for them in the produce section at the grocery store.  You could substitute canned tomatillos from the Mexican food aisle if you can find them.  

Fresh green jalapenos, seeded (or not, for more heat) and rough chopped.  These will add heat and some flavor to the salsa, so use as many as suits your tastebuds.  I used about four.  Do not substitute canned or pickled jalapenos.  You can add or substitute even hotter fresh green peppers if you like such as green serrano peppers.  

Vidalia (sweet) onion – about an eighth to a quarter of a large onion or to your taste , rough chopped – you can substitute yellow onion for this just go easy until you know how strong the onion is – You could substitute red onion for this as far as flavors go, too, but you will then have purple/red flecks in your salsa and it will now be “confetti” salsa – still delicious – and definitely fun!    

Garlic – Fresh (1 to 2 cloves or to your taste) – or, my favorite convenience product is Litehouse brand freeze-dried garlic.  Look for it (in a glass jar) in the produce section of your grocery store – it does not need refrigeration. I used about 1 teaspoon.

Fresh Cilantro – about half a bunch – washed well.  You can use the stems, too.  No substitute that I have found for fresh cilantro – so try to find it.

Fresh Lime Juice and Salt

Directions:

Place the washed tomatillos in a saucepan and cover with water.  Bring to a boil.  Simmer just until the skins are ready to burst or begin to burst. 

Meanwhile, place the peppers, onion, garlic and cilantro in a food processor.  Chop.  Scrape down the sides of the food processor bowl, but leave in the food processor.  When the tomatillos are ready, use a slotted spoon to carefully place them in the food processor.  Let them cool a bit, then run the food processor until the tomatillos are chopped very fine.    Taste (yum) and if you like, add a squeeze of lime juice and salt.  I don’t usually add salt as I serve this with salty tortilla chips – but that’s a personal taste kind of thing.  Serve warm with chips for an amazing taste treat.  Refrigerate leftovers.  Tomatillos are naturally high in pection, so this salsa will thicken in the refrigerator.  Just bring to room temperature and stir to use leftovers. 

A note about tomatillos:

We grow our own tomatillos and like all things from the garden, they eventually produce more than we can eat.  So then I cook them whole, just until the skins start to burst, drain and freeze.  In the winter, I just thaw and use in this recipe for a taste of summer all year long.

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