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Please enjoy this recipe for authentic Mexican Salsa Verde!
Jane Dunphy prompted this post because she grew tomatillos in her PEI garden this year and has been searching for information about how to use them. Turns out you can freeze them or can them and of course, they make wonderful salsa verde, one of the most popular condiments in Mexico. But all of the ingredients can be grown and used in PEI!
You can simmer your salsa verde with pork to make chile verde or you can bake chicken, shred the meat, cover it with salsa verde and serve with beans and rice. Salsa verde It's spicy but not too hot and the tangy fresh flavor is a delicious change of pace.
- 3 pounds tomatillos, husked, rinsed
- 2 large jalapeño chiles, stems removed
- 5 small garlic cloves, peeled
- 1 1/2 teaspoons ground cumin
- 1 1/2 bunches fresh cilantro, thick bottom stems trimmed
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.
Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next ingredients; blend until herbs are chopped and salsa is chunky.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.
NOTES: This is a recipe from the web that most closely resembles Monica's description and technique with measures to help you.
You can add other herbs (mint, etc) and lime juice is a common addition too.