July 24, 2006
Salsa Verde (Green Salsa)
To use as a tortilla chips dip. Can also be cooked and used as a topping over broiled salmon or scrambled eggs.
1/2 pound tomatillos, husked, rinsed, diced
2 green chiles
1/2 to 1 jalapeno
1 onion, chopped
2 garlic cloves
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon fresh lime juice (optional)
1 tablespoon olive oil
Char green chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.
Combine all ingredients in blender. Puree until almost smooth (should be slightly chunky). Season with salt and pepper. Add lime juice, if desired.
Can also be cooked before blending for serving on warm dishes (add a scoop of whipping or sour cream to the blender).