Salsa Verde Wtomatillos Sallye Recipes

TOMATILLO SALSA VERDE

Steps:

• Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
• Using a blender, carefully puree the tomatillos and water in batches until smooth.

SALSA VERDE: GREEN TOMATILLO SALSA

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

SALSA VERDE W/TOMATILLOS (SALLYE)

Steps:

• Peel tomatillos, wash thoroughly to remove sticky residue, and place tomatillos in food processor
• Peel and quarter onion and add to food processor
• Peel garlic clove and add to food processor
• Cut chiles in half, remove stems, membrane and seeds. Add chiles to food processor. NOTE: If you like "heat" leave the seeds in.
• Remove stems from cilantro and add leaves only to food processor.
• Pulse food processor until ingredients at at your desired coarseness. We like ours a little chunky. You may have to stop the processor and wipe the sides down to get everything diced.
• Transfer to serving dish; add salt, pepper and lime juice; stir to blend.
• This is better if you allow it to set in fridge covered for an hour or longer before serving. It improves with age. Will last refrigerated for at least a week. (As if around here)