Thursday, April 17, 2014

Green Salsa Verde

Green Salsa Verde
(2½ cups)


1¼ lb. Fresh Tomatillos, husked, rinsed & quartered
1 cup (lightly packed) Fresh Cilantro
1 medium Fresh Serrano Chili, seeded & quartered
1 small Fresh White Onion, chopped
2 cloves Fresh Garlic, smashed
1 tbsp. Canola Oil
as needed Salt & Black Pepper


Place the tomatillos, cilantro, serrano chili, onion and garlic in a blender and puree until smooth. In a medium sauce pan, heat the oil over medium heat. Transfer tomatillo mixture to pan and season with salt and pepper as needed. Bring the salsa to a boil and then reduce heat to medium-low and simmer about 10 minutes or until reduced to about 2½ cups. Cool in refrigerator before serving. The salsa should keep up to 5 days in the refrigerator.

Note: You can control the heat (spiciness) of the salsa by leaving the seeds in or using a jalapeno or some other chili pepper. Leave the chili out if you don't like having some heat in your food.

Ideas for Future Efforts

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