Salsa Verde

If you have not noticed by now, I like a little spice in my life. Salsa is one of the easiest and freshest ways to jazz up any meal. This recipe is so easy that I bet you will never buy salsa from a jar ever again.

Ingredients

Tomatillos

Garlic cloves

Jalapeños, Serrano or habanera peppers (whichever you prefer-I use a variety in mine)

White onion

Cilantro

Kosher salt

Tomatillos

I’m certain most of you have seen these interesting looking critters at the grocery but, have any of you actually ever used them? Tomatillos are a staple in Latin America cuisine.  When buying tomatillos, look for a firm fruit with a fresh husk.  To preserve the life of the tomatillo, remove the husk, rinse and store in the refrigerator.



Tomatillos



How to make Salsa Verde

In a medium saucepan, fill half way with water. Add around 1 pound of clean tomatillos, 3-4 garlic gloves and 1-2 jalapeños (stems removed). Bring to a boil. Reduce heat and simmer for around 8-1o minutes until the tomatillos have slightly softened.

Remove from heat. Reserve ½ cup water from pan. Drain the remaining water. While cooling, dice up ½ cup white onion and cilantro (as much to your liking).

Once cooled, add tomatillo mixture to a food processor. Add the ½ cup preserved water or less if you like it thicker. Add kosher salt to taste. Blend. Remove from food processor into a bowl. Stir in the white onion and cilantro.

If you want more of a roasted flavor, roast the tomatillos, garlic, and peppers in the oven on a sheet pan at 425°until soft. Either way, delicious.

I rarely make salsa verde for chip dipping. I primarily use it as a topping on chicken or any other meat.

Enjoy!