Thursday, November 1, 2012

Salsa Verde

This recipe for Salsa Verde is very easy to make and is very versatile--it can be served as a dipping salsa, a garnish for meats, seafood and poultry or as an ingredient in such dishes as Lime Rice.  It also freezes quite well, requiring a bit of stirring to create the desired consistency.  Try it!  I know you will like it. 

An old Mexican favorite that is good over almost any meat or tortilla dish.  Tomatillos, available in Mexican specialty shops, should always be used.  Don’t substitute unripe green tomatoes, because they lack the subtle, sweet taste of the tomatillos.

Yield:  About 2 cups

2 cups quartered, fresh tomatillos
2/3 cup chopped onion
1 Tablespoon chopped cilantro
1 jalapeno chile or Serrano chile, chopped
1/2 teaspoon salt (optional)

1. If using fresh tomatillos, remove outer husk.  Quarter and place in one inch deep boiling water in a heavy pot.  Cover and simmer for 5 to 8 minutes or until color deepens and they are almost fork tender.  DO NOT OVERCOOK!

2. Remove tomatillos from cooking water with a slotted spoon, reserving the water. Process tomatillos in a blender or food processor until coarsely chopped.  Add remaining ingredients; process to combine, adding cooking liquid to create desired consistency.  Taste and if necessary, adjust seasonings.