Salsa Verde
Have you ever seen tomatillos?
Well they are the star in this simple, fresh summer salsa. And we are getting a lot of them in our CSA from a local farm (CSA = community supported agriculture). You can just throw all the ingredients into a food processor an blend. Doesn’t get any easier!! And I promise that it will be a hit at any BBQ or potluck. I think I like it better than regular salsa!
Happy Cooking,
Sarah
Ingredients
8 tomatillos, husked and rinsed well
2 cloves of garlic
1/2 medium sweet onion
1/3 cup fresh cilantro
juice of 1 lime
2 poblano peppers, roasted (instructions below), peeled and seeds removed
1 -2 jalapeños, roasted, peeled and seeds removed (add more for more heat - I stuck with 1 to keep it kid friendly)
Salt to taste
Instructions
To roast the peppers: preheat the oven to 450. Spray the peppers with olive oil and roast for 20 minutes, or until the skin is charred. Be sure to turn over after 10 minutes in the oven. Immediately cover the peppers in foil and wait until they are cool enough to handle. Peel the skins off, and remove the seeds (sometimes I just rinse the inside off under water to ensure all seeds are gone). Repeat with all the peppers. Set aside and store in airtight container in the refrigerator until you are ready to use.
Place all the ingredients in the food processor attachment for your blender. Pulse and then blend until smooth. Serve immediately with your favorite chips or store in a mason jar for up to a week. Also delicious with carnitas.
