Friday, August 30, 2013

Salsa Verde

Below are two versions for Salsa Verde, cooked and uncooked. I have tried them both and both are good, but I usually do the cooked version b/c it's just going to be canned anyway.


1 Dozen Tomatillo's, husked, rinsed in hot water to remove sticky coating
6 Garlic Gloves, pealed, chopped
3-4 Serrano Chiles, stems removed, or use milder hot pepper for less heat
1 small White Onion, minced
Juice of 1/2 a Lime
1/2 tsp. Sugar
Salt to taste
1 bunch Fresh Cilantro

Roast tomatillos in oven(under broiler) on a cookie sheet with a rim/lip(they will ooze).  Roast Peppers and place in in paper bag to cool. Peel peppers once cooled. Cook onion and garlic in pan or just roast it all.

Place everything in food processor/blender.

Break out the tortilla chips!


1/2# Tomatillos, husked, rinsed, diced
2 green chiles
1/2 - 1 jalapeno
1 small onion
1-2 garlic cloves
1/4 C. fresh cilantro
1 T. fresh lime juice
Char chiles over gas flam or in broiler till black on all sides. place in paper bag, let stand 10 minutes. Peel, seed, chop
Combine all ingredients in blender/foodprocessor. Puree till almost smooth-slightly chucnky
season with salt pepper. add lime juice.

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