Salsa Verde

It's green.

This is an all purpose sauce.  Okay, I mean all purpose in the Mexican realm.  Eat it cold with chips.  Use it as a sauce for chicken enchiladas like I did.  Top your huevos rancheros with it.  It's a salsa- go crazy.

Tomatillos are not green tomatoes.  They are their own thing, related to the gooseberry, I think.  They have a nice tangy taste that is balanced by roasting as it is in my recipe.

Take off your tomatillos' husks and give them a rinse.  I used about 23 or so, but use as many or few as you like, depending on how much salsa you want to make.

Put them on a baking dish and oil and salt them.  While your at it throw in a coarsely chopped onion and 1-2 jalapeños, depending on your spice tolerance.

Roast everything at 400˚ until the tomatillos are soft and brown.

Now throw everything into the blender or food processor.  Make sure to take the stems off your jalapeños.  And de-seed them if you're a wimp.

Let that rip, and make sure you put a cloth on top to prevent scalding explosions and all.

Add the juice of a fresh lime:

And a bit of cilantro:

Give that a whirr, and call it a sauce.  Or rather a salsa.  Which is just spanish for sauce.

Stay tuned to hear how it all comes together.

Playing,
Meredith