Salsa Verde

We are getting an abundance vegetables and herbs from the farm this year. This lends itself to making some yummy stuff. After a search on the internet and a mixing of several recipes – I created this recipe. I think the roasting of the garlic is key in this one.

Ingredients

· tomatillos (4-5 tomatillos)

· 2 or 3 jalapeno peppers

· 1 serrano pepper  or any spicy pepper

· 2 or 3 unpeeled garlic cloves

· chicken stock

· 1/3 to ½ cup white sweet onion

·  cilantro ( to taste)

· 1 tbsp. lime juice

·  salt to taste

To make it….

Place tomatillos (washed and peeled), peppers and unpeeled garlic cloves into an oven-safe baking dish with sides. Toss with a little cooking oil (do not use olive oil) . Place into the oven, 4 inches from the preheated broiler, until the tomatillos are roasted and the peppers are slightly charred on all sides, about 10-15 minutes. Rotate tomatillos, peppers and garlic during roasting to ensure all sides are slightly charred.

Remove the baking dish and add chicken stock to de-glaze the pan. If tomatillos, peppers and garlic are stuck to the bottom of the dish, use a wooden spoon to scrape the baking dish.

Once cool to the touch, peel the garlic and discard the skins (you may have to squeeze the soft garlic out of the skin).

For a spicier salsa, leave in all seeds from peppers, for a medium salsa, remove half of the seeds and for a mild salsa remove all seeds from peppers.

Add the tomatillos, garlic and peppers to a food processor as well as the onions, cilantro, lime juice and salt.

Add about 1/2 of the chicken stock from the baking dish and pulse the food processor 3-4 times or until the salsa has come together. You can add more chicken stock based on your own preferences for consistency.

 

Yum!