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When there are no fresh tomatoes available, I prefer this salsa verde. It is quick, fresh, and flavorful. No reason to buy that bottled crap. And just in time for tomorrow’s big game. (Tomorrow’s recipe is Chicken Enchilada Verde. MMM!!)

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Salsa Verde

  • 10 small tomatillos, husked and rinsed
  • 1/2 medium white onion
  • 2 serrano or jalapeno chiles
  • 2 cloves garlic
  • 1/4 cup fresh cilantro leaves, loosely packed
  • Salt and freshly ground black pepper

In a pot of boiling water, add the tomatillos, onion, and peppers. Boil until the tomatillos turn olive green. Drain and add the combo to a blender or food processor. (If you don’t want the verde spicy, remove the seeds and membrane from the peppers before blending.) Add the garlic and cilantro. Blitz until smooth. Taste and adjust seasoning. If it is too tart, add a bit of sugar. Use with chicken enchilada verde or serve with tortilla chips.

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