salsaverdeSo 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.

recipe: Salsa Verde

A delicious salsa good for dipping chips, vegetables or as a dressing for salads

ingredients

  1. (about 12 med) tomatillos
  2. 4 med-hot peppers
  3. 2 large sweet peppers (maybe not Bell)
  4. 1 medium onion
  5. 2 big cloves of garlic
  6. 3 good-sized shallots
  7. some apple cider vinegar
  8. a little more lemon juice than vinegar
  9. salt & pepper to taste

directions

  1. wash and prepare all produce.
  2. roast peppers & tomatillos in a high-sided dish in the oven at 450ºF for about a half hour or until they are sufficiently roasted.
  3. mince garlic & shallots either by hand or in food processor
  4. mince cilantro
  5. chop onions
  6. mix all together, thin salsa with vinegar & lemon juice.
  7. salt to taste

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Culinary tradition: Mexican

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