January 25th, 2012
I am so in love with this salsa verde. It’s bright and fresh and so full of flavor. There is nothing in this but raw vegetables (so it couldn’t be healthier!) and herbs and it will delight you!
I know the green tomatoes are a little random in January- but our local grocery store is packed with them?? Is that weird or what?
I have been using it as dip, as salad dressing, as marinade and sauce for chicken and pork. It would be amazing served with carnitas or mixed in with sour cream to make a delicious crème for dishes like shredded pork burritos, shrimp tostadas and roasted vegetable enchiladas.
I have a yummy dish coming up that this will be just perfect for!! In the mean time I am knee deep in tortillas chips and salsa verde…
Salsa Verde, makes 4-5 cups
3 cups green tomatoes, cored and chopped
2 cups tomatillos, chopped
1 jalapeno, chopped (most of seeds removed)
4 garlic cloves, peeled
½ yellow onion
½ cup cilantro
Kosher salt to taste
Throw everything in the bowl of a food processor and puree until smooth.
Season with Kosher salt.
Lol! Pretty easy huh!?