Salsa Verde
1 1/2 to 2 lbs tomatillos
1 large onion
4 large cloves of garlic
1 large jalapeno pepper
1 serrano pepper
1 large bunch fresh cilantro
salt & pepper to taste
pinch of sugar
Peel the husk off the tomatillos and wash.
Cut the tomatillos in half.
Place the tomatillos cut side down on a baking sheet.
Broil 6 to 8 minutes or until lightly charred and slightly softened.
Place the roasted tomatillos, onions, garlic, and chili peppers in the food processor.
Process until chunky.
Add the cilantro and continue to process until the desired consistency.
Season with salt, pepper and sugar.
It sounds delicious but I am not sure my kids would eat it. They try to avoid anything green except broccoli.
ReplyDeleteAnne - If they love salsa of the red variety then they likely will love this green salsa :)
ReplyDeleteI make tons of this during the peak of the tomatillo season and freeze it. It makes putting together green chili and a multitude of other dishes a snap. I especially love the bright freshness it adds to our meals during the winter.
ReplyDelete