Monday, October 12, 2009

Recipe: Salsa Verde

There are probably as many ways to make this as there are people making it -- sort of like chili, really. Here's my version.

Yield: 2/3 of a quart
Time: 20 minutes, if you chop everything by hand, or less, if you use a food processor

  • 7 or 8 tomatillos, finely chopped
  • 4 -5 large cayennes, still at the green stage, seeds, ribs, and all
  • a good handful of fresh cilantro leaves, finely chopped
  • half a large onion, or one small one, finely chopped
  • 2-3 cloves of garlic, minced
  • salt, black pepper, and lime juice
  1. finely chop all your ingredients, except for the garlic, salt, black pepper, and lime juice
  2. combine them, stirring well
  3. Mince your garlic, and stir it in to incorporate it
  4. Season with salt, black pepper, and lime juice until it meets your satisfaction
Notes: This might look watery at first, but tomatillos will set up a bit after the pectin they contain releases. Stir it around, and you have one nice hot sauce to pour over chicken, or dip pita chips. It looks harmless, but it's hot. If you want, you can run it through a food processor, or take a boat motor (immersion blender) to it, but I prefer it with some texture.

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