Friday, August 7, 2009

Salsa Verde

My sister was having a BBQ over at her house and invited me. Naturally, I had to bring some sort of appetizer dish, so I went with 3 dips. My regular Fresh & Simple Salsa, guacamole, and this Salsa Verde. This has to be the easiest recipe I have posted on here, so you have no excuse not to make it.

  • 10 tomatillos
  • 3 Jalapenos
  • 3 cloves of Garlic
  • 1 Large Onion
  • 1 Lime
  • 1 handful of fresh Cilantro
  • Olive Oil
  • Kosher Salt
  • Ground Black Pepper

Tomatillos are very similar to tomatoes (hence the name), however they have a papery husk wrapped around them and they are green. Start by peeling the husk off of all the tomatillos. Rinse them under water to get the sticky off and then cut them in half.

Take your jalapenos and cut them in half. If you like your salsa hot, leave all the seeds and veins in, if not, cut them out.

Peel three garlic cloves but don't dice them. Set them aside with the rest of the vegetables.

Take your onion and quarter it.

Place all of your vegetables in an oiled roasting pan. Drizzle oil over the top of them.

Generously sprinkle salt and pepper over the whole lot, then throw into a 400° preheated oven for 25 minutes.

After 25 minutes, your vegetables should look like this:

Throw them all in a blender with a handful of fresh cilantro and the juice of a lime (Thanks, Nikki!). I like to leave behind the tomatillo juice and then add it if the sauce is looking to thick.

I usually add a little bit more black pepper and serve with some tortilla chips. Didn't I tell you this recipe was easy? And quite delicious, if I may add.

Unfortunately, I will be out of town this coming week so I will miss next weeks update. I will be back with a fury after that though, so do not despair.