Tuesday, February 23, 2010

Salsa Verde


This recipe is from Cowgirl Cuisine by Paula Disbrowe. It is delicious, especially when the ingredients are warm and fresh from the oven!
2 pounds tomatillos (about 14 medium), husked
1 large onion, coarsely chopped
2 to 4 garlic cloves
2 to 4 jalapenos
1/2 cup coarsely chopped cilantro
Juice of 1 large lime (about 2 Tbsp)
1 Tbsp olive oil
1/2 tsp salt
3-4 Hatch green chiles

Rinse the tomatillos. Place tomatillos, onion, unpeeled garlic, jalapenos, and chiles (unless already roasted or from a jar) on a baking sheet. Drizzle with a small amount of olive oil and toss to coat. Place the baking sheet under the broiler and cook, turning as necessary, until blistered on all sides. Remove from oven in batches, if necessary. Stem the peppers, peel the garlic, then transfer all ingredients to a food processor. Puree until smooth, taste, and season with salt and lime.



1 comment:

ethan and kristen said...

this looks great!! would it also work with red tomatoes? Or do you have a good recipe for a red tomato salsa?