Sunday, March 13, 2011

Salsa Verde

This green salsa is a house staple, slightly sweet, salty and just enough heat to tingle the tongue.  I serve it as a side for fajitas, nachos, tacos or just about any other Mexican dish, as well as add it to many soups and stews. 

Salsa Verde Recipe from :  Nancy’s Notebook
Serves :                                                  Prep Time:                                   Cook Time:
1 1/2 lb -2 lbs tomatillos
1 large onion              
2-3 cloves garlic
1 Tbsp Olive Oil
1/2 cup cilantro leaves
1 Tbsp fresh lemon or lime juice
1/4 to ½ of lemon or lime grated rind
1/4 teaspoon sugar
½ roasted poblano pepper (optional)
2 Jalapeño peppers, stemmed, and seeded

Salt and Pepper to taste

Preheat oven to 350 °F. 
Clean tomatillos (remove husks and wash) and cut in half.  Place on baking sheet cut side down.  Add sliced onion garlic, one jalapeno and oil.  Toss to coat. 
Bake for 20 minutes.
Place in blender with all other ingredients and Blend away. 
Cool, adjust seasoning and refrigerate until use.  Lasts 2 weeks or so in refrigerator.
Serve with chips or as a side to Mexican dishes.

You might also like Elise’s recipe for Tomatillo Salsa Verde

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