I love Salsa Verde. It is my salsa of choice at any restaraunt with a salsa bar. I have to admit, before I came to live in Arizona, I didn't know that salsa was anything other than red. Boy, was I ever a poor, salsa -deprived girl. Salsa comes in so many flavors and colors from corn salsas to fruit-based salsas, I love finding and trying new ones. I'll never forget the first time I tried salsa verde. My life was changed forever.
I've normally had to go out to get a good salsa verde, but recently, tomatillos and roasted green chilis have made their way into my CSA basket. Tomatillos are another kind of produce I didn't know existed prior to moving to Arizona. They are kinda funny-looking, like a green tomato wrapped in leaves. When you peel away the outer "leaves" the skin of the tomatillo is sticky, so it really added to my intimidation factor when trying to figure out what to do with them.
Then it came to me: these are the base for salsa verde. I was almost giddy at the idea that I was about to make a batch of wonderful, tangy, green salsa goodness. So I gathered up my ingredients and put my VitaMix to work. I'm sure a food processor or other blender would work just fine as well. The resulting salsa is a hit at my house and my husband puts in on everything from his morning eggs to grilled hamburgers. I'll definitely be using tomatillos more often, intimidation level reduced to zero!
Makes about 2 Cups
4-5 Tomatillos, peeled
1 Onion (I used a sweet yellow onion)
3 cloves garlic (adjust to your liking, I LOVE garlic)
1 jalepeno (de-seed if you want to reduce the heat)
3 roasted green chilis
1-2 tsp. salt to your liking
Cut and combine all ingredients in a blender or food processor. I had to do very little cutting for my VitaMix. Blend until mostly smooth and combined. Enjoy eating this with just about anything.
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