It's no secret that I LOVE Mexican food. B and I had our first "date" at a Mexican restaurant. We celebrated our one year anniversary at an as-close-to-Mexican-as-you-are-going-to-get in Delhi, India. So it was only fitting that we celebrate our 2nd year anniversary over Mexican. It was in St. Louis, Mo where we went out to this hole-in-the-wall Mexican restaurant. The food was great, especially the salsa. Like most Indians, the basic sauce just is not spicy enough so we requested the spiciest salsa in the house. Out they came with this green concoction. It definitely was not spicy, but it was pretty good. To re-create that fine day in April, here is my version of salsa verde ..
4 medium tomatillas, husks removed
2 jalapenos, minced
2 cloves garlic, minced
1/4 cup chopped cilantro
Salt and black pepper to taste
Juice of 1/2 lime
1. Remove husks from tomatillas. Boil the tomatillas for about 5-7 minutes until they are soft. Allow them to cool before roughly chopping.
2. In food processor, combine the remaining ingredients. Add the chopped tomatillas and puree until smooth.
You can also add onions, which I will be sure to do the next time around. "I served this salsa verde with veggies burritoes. You can serve salsa verde at room temperature with chips or as a condiment to "flavorize" your favorite Mexican meal. I loved this salsa!
Tomatillas are not in season year round. I've done some research and found that tomatillas can be frozen so when you find them at the market, buy extra to freeze. I'll definitely keep that in mind!
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