Introduction: Raw Salsa Verde
The tomatillos are coming in fast, time to make salsa verde. I first discovered salsa verde in a trip to Mexico, it was love at first taste.
Easy, delicious and very healthy. I don't measure much with this recipe, I do it by taste, not amount.
- A handful of tomatillos. I used 7 large ones and it gave me about a cup of salsa.
- An onion, any color. My garden is giving me small ones, so that is what I used.
- A jalapeño pepper. Again, I just used what the garden provided.
- Cilantro, more or less depending on how much you like the stuff.
- Half a lime
- 2 garlic cloves
- Olive oil
- Salt and pepper
Husk and wash the tomatillos. Cut them in half. Cut the onion in half. Peel the garlic. Cut the jalapeño in half and take out the seeds.
STOP! don't give in to the urge to scratch your eye after touching the jalapeño! trust me on that one.
Pack everything in your Ninja food processor. You don't have one? well, you can chop by hand or use a blender.
Once the veggies are in squeeze the lime on top, season with the olive oil, salt and pepper. Process, chop or blend until is it has puree consistency.
BOOM! you have salsa verde! the hard part is to decide what to eat it with. I present you two choices, with chips and in a quesadilla. Other ways would be on top of grilled meats, a dip for grilled cheese, a toping for white rice, nachos... the possibilities are endless.
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