Wednesday, September 12, 2012

Salsa Verde

posted by, Paulette

I really shouldn't be eating this stuff because of my food allergies, but it's sooo gooood! I just can't pass up those lovely chili peppers and tomatillos at the produce market.

Salsa Verde
7 Medium tomatillos, husked and rinsed
1 garlic bulb
2 medium jalapenos (or pepper of choice)
1/4 teaspoon sea salt
Heat a cast iron skillet (or a pan that can take very high heat) on high. 
Shuck and clean the tomatillos. Place into the heated pan.
Separate the garlic cloves from the bulb, leaving the skins intact and set aside. 
Wash the jalapenos and place into the pan. 
When the jalapenos and tomatillos are charred on one side, turn and add the garlic cloves. 
Turn all of the ingredients, and cook until they are well charred. When they look like the above picture, they are ready to remove from the pan.
Place the garlic cloves into a paper towel and let them cool. Remove the stems from the jalapenos, and place them and the tomatillos into a blender with 1/4 teaspoon sea salt. Peel the garlic cloves. They should just slip easily from their skins, and place them into the blender. Blend until smooth, and enjoy with corn chips. The best kind? Homemade of course!

Sharing at Transformation Thursday 

1 comment:

  1. We love Salsa Verde! Definitely going to try this method. Thanks for sharing your recipe!