Salsa Verde (Green Salsa)

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, and quartered
2 green chiles
1/2 to 1 jalapeno (you can omit these is the green chiles are spicy)
1 onion, quartered
2 garlic cloves
1/4 cup fresh cilantro leaves (fresh mint works well too and adds a fresh, clean burst of flavor)
1 tablespoon fresh lime or lemon juice
1 tablespoon olive oil
Salt to taste

You can make this salsa with either raw or roasted tomatillos and chiles. Both versions are excellent. The raw version has a fresh, vibrant touch while to roasted one has a more rounded, smokey quality. To roast, simply char tomatillos and green chiles directly over gas flame or under broiler until slightly blackened on all sides. Place in a dish and cover. Let stand 10 minutes. Peel and seed the chilies.

Combine all ingredients in blender. Purée until almost smooth (should be slightly chunky). Add extra salt and lime juice if desired.

Can also be cooked for serving on warm dishes (add a scoop of whipping or sour cream and mix well for added creaminess).

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