This is a recipe I learned from a Mexican friend of mine in Houston, Tx. In classic Mexican cooking fashion, I never wrote it down and am doing it from memory seven years later.
What makes this salsa green in the use of tomatillos (toe-maw-tea-ohs, which, by the way, are NOT green tomatoes For more info: Tomatillos!). They have a great flavor that many people have yet to experience that is very different from tomato based salsa. Hopefully its love at first bite for you, as it was fro me.
Take ownership of your salsa!
Friends, cooking can be an art or a science. Let's make it an art. Feel free to change this suggested recipe as you like. Want more kick? Throw in some more jalepe�os. Take ownership for your salsa and make it your own. Most of all though, eat well and enjoy life.
Speaking of which, check out this other recipe for Salsa Verde.
Step 1: Ingredients and Tools
1 1/2 lbs Tomatillos
4 Jalape�o Peppers
1 Onion (We'll only use half)
A Bunch of Cilantro (We'll only use a handful)
Good Sharp Knife
Large Sauce Pan
iPod (Cooking should be fun, so bump some tunes. This time around I had Alaska in Winter on.)
Step 2: Prep Tomatillos and Jalapeños
Husks and stems go into the trash (or composter) and tomatillos go into the pan.
Now pull (NOT cut) the stems off the jalape�os.
Again, stems in the trash, and jalape�os in the pan.
Fill the pan with water and place it on high heat on the stove. Allow the water, tomatillos, and jalape�os to boil. We'll get back to them in a moment.