Salsa Verde (Green Tomatillo Salsa)
>> Monday, July 23, 2012
There's a wonderful Latino store in a neighboring town that caters to a diverse population of Asians, Latinos, Caribbean Islanders, Eastern Europeans, and Africans. The produce is fresh, cheap, and so diverse I'm constantly smelling and touching and wondering what people make with these things: four different kinds of bananas, bitter melons, foot-long beans, sixteen different kinds of peppers.
Tomatillos with husks on |
This salsa is often used to make a breakfast/brunch dish called Chilaquiles (Chee-lah-kee-lays). I'll post that recipe next!
Salsa Verde
(Salsa Vair-day)Ingredients
4 lbs. tomatillos, husked and washed8 medium jalapeno chiles (remove the seeds if you want to reduce some of the heat)
1 medium green bell pepper, chopped
12 garlic cloves, peeled
2 cups white onions, chopped
3 tbsp fresh oregano, chopped
1 1/2 tbsp fresh thyme, chopped
2 cups fresh cilantro, chopped
Juice of 2 fresh limes
1 tbsp sea salt
1 tbsp canola oil
Directions
Cut tomatillos in half, place in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until tomatillos begin to soften, about 10 minutes. Add garlic and chiles and cook another 10 minutes.Heat oil in a large saucepan. Add salsa, 1/2 cup more of the reserved liquid, and salt. Simmer over low heat until it thickens - approximately 10-15 minutes.
Makes approximately 4 - 5 half pints.
You can find other canning and preserving recipes in my book, The Complete Guide to Food Preservation: Step-by-step Instructions on How to Freeze, Dry, Can, and Preserve Food
2 comments:
This salsa verde is excellent! Thank you for bringing it to the opening at Lemon Street Gallery!! I can't wait to try making my very own.
I'm so glad you liked it. It's really not hard to make and I think it's better than what you can buy in a store.
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