Monday, July 14, 2008

Salsa Verde

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
  1. Remove the husks from the tomatillos and wash off the sticky residue.
  2. Slice the onion into thick rings. Do not separate the concentric rings.
  3. 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.
  4. Heat a skillet over high heat. Cook the tomatillos on both the top and bottom sides until blackened and blistered.
  5. Blacken the jalapenos on as many sides as possible.
  6. Cook the onions until dark brown on both sides.
  7. Let the jalapenos, onions, and tomatillos cool slightly, then put them in the food processor along with the other ingredients
  8. Put the salsa into an airtight container and refrigerate for at least 24 hours.

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