~ Salsa Verde ~

~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.