Salsa Verde (recipe by foodandwine.com)
Making tomatillo salsa is a great way to use fresh cilantro on hand, and you get to play with your kitchen toys too. Hello food processor, and finally a use for the blender other than for frozen strawberry margaritas. I was inspired to try this yesterday when I made Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas. I was using up a bottle of Rick Bayless’ Frontera brand gourmet mexican tomatillo salsa and thought of trying it home made. It was pretty good. However, I’d bet that it would be even better with roasted tomatillos and serranos.
- 10 tomatillos (about 1 1/4 pounds)—husked, rinsed and quartered
- 1 lightly packed cup cilantro sprigs
- 1 serrano chile, quartered
- 1/2 medium white onion, chopped
- 2 garlic cloves, smashed
- 1 tablespoon vegetable oil
- salt and freshly ground pepper
In a blender, combine the tomatillos, cilantro, serrano, onion and garlic and puree until smooth. In a medium saucepan, heat the vegetable oil. Add the salsa, season with salt and pepper and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 10 minutes. Let cool.
The salsa is great with tortilla chips, and spoon it over grilled pork chops. Also, check out my top 9 recipes that use fresh herbs.
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