Wednesday, May 2, 2012

Salsa Verde

Salsa Verde is one of my favorite condiments.    I use it as a dip with tortilla chips, spoon it on my tacos,  use as a topping for my eggs,  cook with it.  It has endless possibilities in my kitchen.      I love the tanginess and just the hint of saltiness of the salsa.  The tanginess comes from the tomatillos.

Tomatillos belong to nightshade family like tomatoes. In fact, when husked the tomatillo resembles a green tomato.  Tomatillos are small fruits enclosed in a husk.  The husk is inedible.

When choosing tomatillos for this salsa, they should be firm and bright green.


Salsa Verde

1-1/2 pounds tomatillos
½ cup chopped onion
3 cloves of garlic
½ cup fresh cilantro leaves, packed
1-1/2 teaspoons fresh lime juice
¼ teaspoon sugar
¼ teaspoon ground cumin
2 Jalapeno peppers, stemmed, seeds removed, and cut into chunks
Salt to taste

1. Line a baking sheet with foil.  Spray lightly with cooking spray.  Set aside.
2. Remove husks from tomatillos.  Wash under cold water.
3. Cut the tomatillos in half and place on the prepared baking sheet.  Place under a broiler until the skin of the tomatillos is slightly blackened, about 5 minutes.
4. Place the roasted tomatillos, onion, garlic, cilantro leaves, lime juice, sugar, ground cumin, and Jalapeno peppers in a blender.  Blend until ingredients are finely chopped and mixed.
5. Season to taste with salt.
6. Refrigerate until ready to serve.  Serve with chips or with your favorite Mexican food.

Makes 3 cups

Inside of a Tomatillo

Ready For Roasting

Slightly Blackened

Ready to Blend

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