Tuesday, September 10, 2013

Salsa Verde

There are so many tomatillos at the farm right now! We are growing an entire row of them and none of us can keep up with the plants. I've been making lots of salsa verde and using it as a dip or even as enchilada sauce. You can tell when tomatillos are ripe when their skin splits on the bottom. My favorite version of this salsa is with roasted tomatillos. I also use the salsa to prop open my cookbooks.

1 1/2-2 pounds tomatillos
1 medium white onion, peeled and quartered
3 cloves garlic
1-2 jalapenos (or an even hotter pepper), sliced with seeds
1 lime, juiced
1 bunch cilantro
salt and pepper

Peel the husk of the tomatillos, and give them a quick rinse. Slice them in half and place cut down onto baking sheets.

Roast at about 400 degrees for 15-25 minutes until the skins turn golden brown in spots. Let cool a little. Then blend with the onion, garlic, and jalapeno. Then add the cilantro and blend for a little longer. Add lime, salt, and pepper to taste.

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