I'm not dead yet!
The last real thing I made was salsa verde. I made it late Wednesday night to take to a party on Thursday, and despite being a little too spicy, it was very well received. This recipe makes a whole lot of salsa, but it's easy enough to halve if you don't want so much.
- 14 tomatillos
- 8 jalapenos
- 1 onion
- freshly ground salt
- a tiny bit of freshly ground black pepper
- 1/4 cup cilantro (rip the leaves from the bunch and lightly pack it into the measure)
- juice of 2 limes
- 1/4 cup water
- Remove the husks from the tomatillos and wash off the sticky residue.
- Slice the onion into thick rings. Do not separate the concentric rings.
- Remove the stems from the jalapenos (you can wiggle off the whole part around the stem). Go ahead and wash those, too, because you just never know.
- Heat a skillet over high heat. Cook the tomatillos on both the top and bottom sides until blackened and blistered.
- Blacken the jalapenos on as many sides as possible.
- Cook the onions until dark brown on both sides.
- Let the jalapenos, onions, and tomatillos cool slightly, then put them in the food processor along with the other ingredients
- Put the salsa into an airtight container and refrigerate for at least 24 hours.