Last week I caught the itch to try something new in the kitchen so when I was in the grocery store I bought a bag of tomatillos and went home to attempt my first salsa verde.
I took some tips from a couple different recipes via the web and combined it with the ingredients I had on hand. The only special kitchen equipment you need for this recipe is either a blender and food processor. If any readers have mastered the art of salsa verde then please feel free to leave suggestions, here is what I came up with:
Salsa Verde
6-8 tomatillos, husks removed and coarsely chopped
1 medium red onion, coarsely chopped
1 jalapeno, diced (use more or less depending on heat tolerance)
3 garlic cloves, minced
3-4 scallions, chopped
handful of cilantro or parsley, chopped
2TBS red wine vinegar
olive oil, salt and pepper
In a sauce pan, saute tomatillos, onion, garlic and jalapeno in olive oil over moderate heat until the tomatillos begin to break down- about10 minutes. Season with salt, pepper and cumin. Once mixture has broken down turn off heat and add the red wine vinegar. Stir and let cool.
In a blender or food processor add scallions, cilantro, tomatillo mixture, salt and pepper and pulse until blended. Add more olive oil if the mixture is too thick and blend again. This is a great sauce for enchiladas or in my case I used it as a dipping sauce for a spinach, roasted butternut squash and manchego quesadilla.
