~Asa’s Salsa Verde~
Asa first made this for me and it was delicious! Salsa Verde recipes are pretty basic and there is not much difference between them.
Ingredients:
- 2 mediumTomatillos
- 1/2 cup chopped White Onion
- 2 cloves (or more) garlic, optional
- 2 cup chopped Cilantro leaves
- 2 tbs Fresh Limes juice to taste
- Salt to taste
Options:
- 1 or 2 jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)
- 1 ripe avocado, cut in half, pit removed, flesh scooped from the skin and roughly chopped
Directions:
1. Prep the tomatillos: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.
2. Place the cooked tomatillos, lime juice, onions, garlic, cilantro (Some recipes call for leaving the the stems but I don’t like the stems so I remove them.), chili peppers (Optional) in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
Storage suggestions:
This Salsa Verde should keep well in the refrigerator, covered, for at least 1 week.
