Salsa Verde

This is probably not the most traditional Salsa Verde recipe. I made it up on the fly, but I really love the fresh flavor and bright green color. It's delicious eaten with tortilla chips, or you pour it over pork roast or chicken.

If you're not familiar with tomatillos, they look like little green tomatoes but they're actually a member of the gooseberry family. Because of this, they grow covered in a papery outer covering

Just peel this skin off and discard. 

The tomatillo will feel a little sticky or slimy. Don't get grossed out. This is normal. Just wash it off

You'll need about a pound for this recipe. 

Salsa Verde ala Hippie

Ingredients:

2-3 Tbls olive oil

1 lb Tomatillos (peeled, washed, cored and quartered)

1 medium white or yellow onion, rough chopped

1 Poblano pepper, seeded and rough chopped

2-3 jalepenos, rough chopped (amount used depends on your heat preference)

1 Tbls minced garlic

salt

1 lime

1 bunch fresh cilantro

Directions:

Heat large pot or dutch oven over med-high heat. Add olive oil.

Add your tomatillos, onion and peppers. I like to let them sit on the heat for a while to get a little caramelized. I like the flavor, but you can omit that step if you're not a fan.

After a few minutes, give it a stir.

The tomatillos will start to break down and give off some juice. Add your garlic. 

Once everything has cooked down a bit, add your salt. I used about 2 tsp for a batch this size. You can add more later if you find it needs more flavor.

Let cook over medium for about another 10 minutes, stirring occasionally. 

After the 10 minutes are up, remove the pot from the heat and transfer contents to a blender. Add the juice of one-half of a lime and the bunch of cilantro. Blend until incorporated

Give it a taste. You can add more salt or lime now if it needs it.

I just finished a batch. I reserved half to use with chips. The other half, I poured over chicken thighs in the crock-pot (bone in, skin removed). After it simmers all day, I'll shred up the chicken and serve over rice. I'll make another post if I'm not too full and sleepy ;)

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