When I make salsa, it is usually the red kind–tomatoes, cilantro, onion, etc. UNTIL…one of my coworkers asked if I had a green salsa recipe for chip-dipping. I didn’t, so I went to my laboratory, aka kitchen. You know I only post the very best for you all.
Well, here it is. If you prefer the roasted kind of salsa verde, this is not it. It is unadulterated fresh tomatillos, peppers, onions, cilantro, etc. The usual suspects. I am not a fan of roasted salsa. With this one, you just throw everything into the food processor, whir and eat! It’s that easy.
If you want to kick it up a notch, add some diced avocados. That’s the black tie version.
If you’re making guacamole, just add several spoonfuls of this salsa to it and you’re done. Easy and delicious. My kind of lab experiment.
- 4 medium tomatillos, husked, rinsed and quartered
- 1 large garlic clove, peeled and quartered
- 1 jalapeno pepper, stemmed and roughly chopped
- ½ to ⅔ cup loosely packed and roughly chopped cilantro
- 2 green onions, whites and greens, roughly chopped
- juice of ½ lilme
- 1 diced avocado (optional)
- Combine the tomatillos, garlic, chile, cilantro and onions in a blender or food processor. Add ¼ cup water and a generous ½ teaspoon salt. Process to a coarse puree. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.
- Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with a little more salt , if necessary.