'Cooked' Salsa Verde

By jeff and alli -
A perk of the dual language program is I get to make friends with Mexicans and then have them teach me how to make their yummy inexpensive food.

Today I had salsa verde, that is kind of cooked.  Another friend said she doesn't do any cooking when she makes her green salsa so I will have to try both and see what I prefer.  For now, you get the 'cooked' recipe.

I like to have a jar of this in the fridge that I can top on a taco salad, or beans and rice, or use as a dip for chips.  It is fresh, sometimes a tad tart, and has a nice kick.  It can be quite spicy depending on the jalapenos so I don't recommend this to those that don't care for hot/spicy foods.


Salsa Verde

5-6 tomatillos, husks removed
4 jalapenos
1 clove of garlic, pealed
sea salt
olive oil
1/3 cup cilantro, chopped

Put whole tomatillos & whole jalapenos in a small pot and barely cover with water.  Bring water to a boil and simmer tomatillos for about 5 minutes.  Remove tomatillos and jalapenos with slotted spoon to a blender but reserve the water.  Add garlic clove, about a teaspoon of olive oil, 1/4 cup of reserved water and dash of salt to blender.  Puree for a good while and add more water until you have the right consistency for your salsa.  Taste and add more salt if needed.  Pour salsa into serving container and then stir in chopped cilantro.  Serve.

*I've noticed some of my friends saute the tomatillos and jalapenos a bit before they boil them so that is another version you can try.

**sometimes i blend a handful of spinach in there for the nutrients and I don't think Jeff has ever noticed.  don't tell him.  ;)


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