Salsa Verde

Winter is truly the worst. I start counting down the days until spring on March 1st, practically feeling spring's warm embrace. After weeks of frigid weather, I was desperate for a taste of summer. Mexican food, specifically salsa verde, immediately came to mind. While we enjoy Mexican dishes year-round, I tend to make less homemade salsa in winter because the ingredients aren't at their peak.

This past weekend, I craved homemade salsa, and I wanted to make salsa verde for an enchilada dish I'll be sharing soon! This was only my second or third time making salsa verde, and since I couldn't remember the previous recipe, I decided to wing it. The result was far superior to my past attempts! I love it when I can just throw ingredients together and create something delicious. I hope you try this recipe soon, in anticipation of warmer days. I know they're just around the corner!

Ingredients

2 11 oz. cans whole tomatilos, 1/4 cup of the liquid reserved

3 cloves garlic, peeled

2 jalapeno pepper

1/2 onion, cut into large chunks

1 tbsp. cumin

1/4 to 1/3 cup fresh cilantro

Salt and Pepper to taste

Directions

In the bowl of a food processor add the jalapeno and garlic.  Blend until finely chopped scraping down the sides as necessary.  Add the whole tomatilos, onion, cumin, cilantro and reserved tomatilo liquid.  Pulse multiple times until desired consistency.  Add salt and pepper to taste.  Transfer salsa to a container with a lid and refrigerate for at least an hour to allow the flavors to meld.  

Recipe Source:

Me