Do you ever go through ‘cooking phases’? Happens to me all the time. Right now I’m in a bread baking phase, but, I digress.
A couple years back, I was going through a major Mexican cooking period. I was experimenting with different kinds of peppers and spices. We planted pinto beans, jalapenos and tomatillos in our garden. We started experimenting with different salsa recipes because of our over abundant crop of tomatillos.
Tomatillos are kind of cool looking. They look like little green tomatoes in a papery husk.
This is truly one of the easiest recipes you’ll ever come across and once you make it, you’re friends and family will think it took way more effort and time than it actually does.Tomatillo Salsa aka Salsa Verde (This recipe makes about 2 cups of salsa) 1 lb. tomatillos, husked 1 jalapeno, use the seeds if you like it spicy! If not, remove them. 1/4 large bell pepper or 1/2 of a small one 2 cloves garlic 1/4 tsp. cumin 1/4 cup water Cilantro Salt & Pepper
Cut large husked tomatillos in half. Leave small ones whole. Place in saucepan with peppers, garlic and cumin. Add water and cover. Simmer over medium heat until peppers and tomatillos are tender, about 7-8 minutes. Remove from heat and let cool.
When cool, remove the veggies from the simmering liquid. Reserve the liquid. Place the veggies in a food processor. Add a handful of cilantro. Process until it’s the consistency you like. I like mine chunky. For a smoother, more liquid salsa, add the cooking liquid and continue processing. Add salt and pepper to taste. Chill and serve.
This salsa is so versatile. Dip some chips in it, put it on top of an omelette, serve with chicken or steak. Trust me. This won’t last long! Enjoy.