i really love salsa verde.
despite my love for spicy food, i actually don't make mine very spicy at all.
(i do prefer my red salsa fiery hot, however!)
i've messed around with several different recipes, and i think this is the real winner. i prefer a chunkier salsa, but i'm sure it'd be just as good blended smooth.
ingredients:
1.5 lbs tomatillos, husks removed, washed & cut in half
2-3 serrano chilies, seeded
1 medium white onion, diced
2-3 large garlic cloves
juice of one lime
1/2 cup chopped cilantro
1/2 tsp sugar
salt + pepper to taste
1. preheat oven to 375 degrees. prep veggies.
2. place chilies and tomatillos on a foil-lined baking sheet, cut side down. spray with olive oil and salt + pepper. pop 'em in the oven for 5-7 minutes (or until the tomatillos release their liquid and roast.)
3. ... in the meantime, spray a pan with olive oil and saute onion until softened.
4. add garlic and roasted tomatillos/chilies to pan and cook some more (about 5 minutes). remove from heat.
5. when cooled, transfer to blender and add lime juice, sugar and cilantro.
6. pulse to desired consistency, scraping down sides with a spatula to keep salsa well incorporated. add salt + pepper to taste if desired.
7. serve immediately or allow to cool... its good both ways!
ryan & abby came over for dinner last night and we had tacos with rice and beans. we had found a package of prepared shredded "vegetarian chicken" last weekend at the asian market so i sauteed it up with lots of spices, a yellow bell pepper, tomato, and an onion. totally delicious wrapped up in soft corn tortillas & topped with lots of salsa verde and crunchy purple cabbage. we played poker which was super fun but, as usual, ryno kicked my A and won the $25. boo!!
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