Tuesday, May 8, 2012

Salsa Verde

This weekend I got a Mexican veggie pack from Bountiful Baskets, and knew I had to make some salsa verde.  I learned this recipe at a cooking class and it's been by far my favorite recipe for tomatillo sauces and salsas.

Salsa Verde
~15 tomatillos, husked and rinsed
2 jalapenos (unless you have really small ones, then use 3), halved and seeded
3/4 cup fresh cilantro
2 tablespoons lime juice
1 teaspoon sugar
1 teaspoon salt

Place the tomatillos and jalapenos on a pan and broil them on high heat for about 6-8 minutes, turning every few minutes, until blistered and blackened (at least starting to blacken).

Remove from broiler and roughly chop the tomatillos. Combine all the ingredients in a food processor and blend until you reach your desired consistency.

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