Some recipes are rather laborious, and then there are some that consist of literally boiling a bunch of vegetables for 5 minutes and then flinging them into a blender. This is the latter kind.
I love me a good salsa verde, and with the simplicity of this recipe as well as the vibrant flavor, I’m a believer. The only way I’d suggest making this better is to roast the peppers a little before popping into the blender, but hey, it’s still good as it is. :)
Recipe 58: Sexy Homemade Salsa Verde
Total time: 10 minutes (including prep)
Yield: 4 cups Salsa
**Note: Please make sure you’re wearing gloves while handling the chiles. Trust me, you do NOT want habañero oil in your eye. O____O
- 1 bunch Cilantro, chopped
- 2 white Onions, peeled and quartered
- 2 Jalapeños, stems cut off
- 3 cloves garlic, peeled
- 2 medium-large Tomatillos
- 1 habañero chile, stem chopped off and cut into 4 pieces (OPTIONAL)
- Salt & Pepper to taste
- Squeeze of lime, to taste (OPTIONAL)
Boil ingredients (except for cilantro) under enough water to cover by an inch for 5 minutes. Remove from heat and strain from water, then reserving 1/2-1 cup of the boiling liquid to thin the salsa out during blending. Combing all ingredients in blender and blend until smooth. Add reserved liquid to thin the salsa out to taste. You can also add a squeeze of lime too.
At this point you can parse the salsa out however you like. I decided to can some of it for friends/family later. This salsa freezes well!