Monday, May 3, 2010

Salsa Verde Recipe {Tomatillo Salsa or Green Salsa}

{print this recipe}
Salsa Verde is a mild and tangy green salsa made from tomatillos, a staple in many Mexican recipes.  When buying tomatillos, choose fruits with green husks (avoid the brown husks) and that are smooth and plump inside (not wilted or wrinkled).

source: Mama Jan original!
yields: 2 cups (or more if you add water to your salsa)

2 pounds tomatillos, husked
1/2 cup finely chopped onion
2 cloves garlic, minced
1-2 jalapeño peppers, minced
2 tablespoons chopped cilantro
1 teaspoon dried oregano
1/2 teaspoon ground cumin
juice of 1 lime
kosher salt, to taste

tomatillos husked and halved

1. Preheat oven to 350°. Brush a jelly roll pan lightly with olive oil. Halve tomatillos and place skin side up on the pan. Halve jalapeño pepper, removing veins and seeds. Place pepper skin side up on the pan also.

2. Place pan in preheated oven, roasting tomatillos and pepper for about 30 minutes.
3. Using a spoon, scoop tomatillos and jalapeño into food processor. Add remaining ingredients.
4. Pulse until well-blended. Add water if you prefer thinner salsa. Serve at room temperature.

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