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Monday, October 11, 2010

Salsa Verde


• 15-20 tomatillos fresh or canned cut in to halves
• 8 cloves of garlic
• ½ cup of pickled jalapeno
• 2 medium white or yellow onion, skin removed, coarsely chopped
• 2 bunches cilantro stems removed, chopped
• 1 teaspoon salt (or to taste)
• 1 teaspoon of sugar
• 1 tbl spoon of olive oil
• 2 fresh jalapeno or 4 Serrano peppers with seeds
• 4 large green chiles, (such as Poblano, Ancho, or Anaheim) roasted and skins removed
• ¼ cup of vinegar from pickles jalapeno
• Juice from one large juicy lime


* Wash and chop the tomatillos, if using canned tomatillos drain all the water out
* Peel and chop onions and garlic
* Wash and chop cilantro and fresh peppers (wear gloves when chopping peppers, may remove seeds and vein from peppers if desire less heat)
* In a food processor blend all the in ingredients to desired consistency, add salt and lime juice at end.
* Salsa can be served immediately or can be refrigerated for 1 wk.

Recipe adapted and modified by Surekha from a recipe from and a recipe from a Salsa book by Mark Miller.

Photograph By Arquepoetica

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