In this recipe the vegetables are boiled, but you can also roast/grill them before pureeing. Roasting or grilling will add a smoky flavor. We modified this recipe from the Mexican Food Journal to match the produce we grow. The last step of “seasoning” the sauce really added a lot to the flavor and we recommend not skipping this step. However, as always, taste as you go and eat what you like! This salsa is so much more than a chip dip. Use it as a sauce in burritos, enchiladas and tacos. Try it as a soup base similar to a posole. It's also great with eggs. We loved the results and hope you do too!
Total Time: About an hour
Makes 4 cups. It keeps for 3 days in the fridge or freeze up to 6 months
Tools: Large and medium pots, blender/food processor, and tongs (to remove hot veggies from boiling water)
Ingredients:
1 ½ pounds tomatillos (about 12, or two pint containers)
4 cloves garlic, peeled
3 anaheim peppers
1 bunch cilantro (use more or less to your taste)
1-2 TBSP neutral-tasting, high heat oil (we use sunflower)
Salt to taste
Directions:
Remove husks from the tomatillos. They have a natural stickiness to them so give them a rinse.
Bring a large pot of water to a boil, with all the vegetables added except the cilantro. It's ok to keep the peppers whole. Simmer for ten minutes.
Add the tomatillos, cilantro, and garlic to the blender.
Remove the stems and seeds from the anaheim peppers, and add them to the blender. The skins are fine to keep on.
Puree the boiled vegetables with a ⅓ cup of the water used to boil them. Add more liquid if the consistency is too thick.
In a sauce pot, warm the oil over medium heat and add the pureed mix to “season” the sauce. Simmer for 20 minutes stirring occasionally. Salt to taste.
Enjoy!
Variations:
Add onion (white is most commonly used)
Mix up the peppers (serrano, poblano, and jalapeno all work, too)www.mexicanfoodjournal.com/salsaverde