Monday, November 12, 2012

Salsa Verde

Without further ado, my assignment for the Secret Recipe Club this month was:


Amy has many tempting recipes, including the Puffy Apple Pancake (quite similar to my Baked Pancake, but with apples!), Baked Vanilla Doughnuts (doughnuts, again?!!), and Pollo al Chilindron.  In the end, I ran across this Salsa Verde recipe (link below), and I had to make it for several reasons:

  • It is one of Rick's recipes.  
  • I love salsa verde, but I have never made it.   
  • Reading the recipe made me crave it, so I ran to the store for tomatillos and chips!  

I doubled it from the start, except I left out half of the water.  Below is the double batch recipe, follow the link for Amy's proportions.
This recipe is easy to put together, and tastes fresh and delicious!  Enjoy some today!




Salsa Verde
makes about 2 cups

1 pound (10 to 12 medium) tomatillos, husked and rinsed
2 jalapeno pepper, stemmed and seeded
10 or 12 sprigs fresh cilantro, roughly chopped 
1/2 cup finely chopped onion
1/4 cup water
coarse salt
 
Roughly chop the tomatillos and the chiles.
 

In a blender or food processor, combine the tomatillos, chiles, cilantro and water. Pulse briefly to a coarse puree; scrape down sides.  


Rinse the onion under cold water, then shake to remove excess moisture. Pulse a couple times into the salsa, then scrape into a serving dish.
 

Season with salt to taste.






Secret Recipe Club

6 comments:

The Double Dipped Life said...

I could drink salsa verde. Yum! This looks like a great basic recipe. Try roasting the tomatillos for more great flavor!

Camilla Mann said...

Nice to meet you! When your SRC couldn't post until tomorrow, Suzanne asked someone to post something for you today. I made a variation of your cheesy broccoli soup and your spiced coconut custard. Enjoy! http://culinary-adventures-with-cam.blogspot.com/2012/11/src-helping-hand-bad-girls-kitchen.html

shelley c. said...

YUM. Tomatillo salsa looks and sounds SO delicious. Great choice!

Lea Ann (Cooking On The Ranch) said...

I just made this very recipe this past weekend. I love Rick's recipes. I served it with his chicken and black bean tostadas. Man was it good.

colleen said...

Looks fantastic and inspiring enough to run out for the ingredients.

Min said...

Thanks everyone! Double Dipped, funny you should say that, I DID drink the last of the salsa! (next time I won't add any water if I can help it!)

I am running to the store AGAIN. ;-) So good.

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