Tuesday, July 6, 2010

Salsa Verde


8-10 Tomatillos, peeled of brown "paper wrapping" and washed
1 large green bell pepper, seeded and quartered
2 jalapeno peppers, seeded and halved
2 large cloves garlic, peeled and halved
1 bunch of cilantro, stems removed
1 - 2 tablespoons of fresh squeeze lime juice (juice of 1 lime), to taste
1/4 - 1/2 teaspoon kosher salt
water, for blanching tomatillos
bowl of ice water for cooling tomatillos

1 - Place tomatillos in large saucepan and cover with water.  Place pan on stove and  bring just to a boil to brighten color to a vibrant green but DO NOT COOK.  Immediately remove tomatillos into ice bath to stop cooking. 

2 - Meanwhile, in food processor or high-powered blender, add pepper, jalapeno and garlic.  Pulse several times or until veggies and garlic are coarsely chopped and mixed well.

3 - Add cilantro to food processor and pulse 6-8 times more. 

4 - Add tomatillos, lime juice and salt to processor and turn on to process into salsa.  When tomatillos have been broken down, salsa is ready.   To use immediately, you can throw a few chips of  ice into the food processor to cool it down otherwise, refrigerate until ready to use. 

Recipe makes twelve 1/4 cup servings.

Per serving:

*Nutritional data created using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact.

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