So anybody who spends any time with me at all knows that I LOVE salsa verde. I make it at least a couple times a month and almost always have a batch on hand. I eat it on everything, but one of my favorite ways to eat it is as a salad dressing over really crisp, shredded greens.
And since I have so many requests for my recipe, I thought I’d put it here.
The recipe is equally as good in-season as in out-of-season because the ingredients freeze well. We grow our own tomatillos every summer and save them for winter along with a variety of peppers both hot and sweet. Here it is, February, in fact, and we’re still flush with our summer bounty. The only thing we must buy is cilantro because I have a very difficult time getting it to grow.
I have made it so many times that I have found my perfect heat factor is four good-sized jalapenos to about a dozen medium tomatillos. The rest is just flavor and fiber. Everything else is to taste. I find this salsa to be what most people might consider “medium” hot. If you like it hotter, add hotter peppers; if you prefer milder, then cut back or use a different kind of pepper. It’s really up to you.