SALSA VERDE

The amount of salsa verde that this recipe yielded me, one medium size mason jar,  is great for 1-2 people to share for a week.  You could easily double or triple if you wanted a large batch to share with the whole family.  Use to top meats, eggs, rice, roasted vegetables, or as a salad dressing.

Ingredients:

• 2 large tomatillos (1/2 pound), husks removed and rinsed well to remove residue
• 2 large jalapenos (3 for extra spicy), cut in half length-wise
• ½ large white onion cut in half at the root
• 4 large cloves of garlic
• ½ cup packed cilantro
• 2 Tablespoons of olive oil
• Salt to taste

Directions:

1.       Add tomatillos, jalapenos, onions, and garlic into a medium/large pot and add water to barely cover. Bring to boil and reduce to medium to cook for 10 minutes.  Leave covered, check half way through and flip items around.

2.      Remove the stems from jalapenos and discard.  Remove all solid items from pot and place into a blender or immersion cup, careful not to dump any of the cooking water, reserve it all. Add the cilantro and roughly 1/4- 1/2 of the water to the blender, as well as any items that you can strain out of the water using a hand-held strainer to get all of the flavor bits in.  Blend for about 30-60 seconds to remove all large clumps, but leaving in some texture still.  At this stage it should resemble salsa, but slightly watered down.  Add more cooking water if needed.  If you are using an immersion cup you may need to work in batches.

3.      Return the empty pot to high heat and add a couple of tablespoons of olive oil.  Once hot, add the salsa to the pan.  Reduce heat to simmer and let reduce down to thicken for 15-20 minutes until desired consistency, stirring occasionally. 

4.      Season with salt if needed, you may not feel the need after tasting.