Hey everyone! A real quick update for you: I’ve been on a little vacay this week down on the island so today’s post will be the last one until next week. Now on to the main attraction….
I love salsa verde but until recently I had no idea exactly what it consisted of or how easy it was to make. This is another recipe by the fabulous Yvonne – click her name to link to her blog/web site which will also provide you to a link to her FB page. She is a wonderful chef and I couldn’t help sharing this recipe after I attended another one of her cooking shows and then tried to make the salsa myself.
As you can see here I put the salsa on some fish tacos but the options are limitless for what you can eat this salsa with.
1 lb tomatillo, peeled, washed and quartered
1 white onion, peeled and quartered
4 cloves garlic, peeled
2 jalapeños, seeds and membranes removed
2 tsp cumin
1 tsp salt
1/2 cup cilantro (no need to chop)
1/2 lime, juiced
1. Heat oven to 400*.
2. Place quartered tomatillos and onions, jalepenos and whole garlic cloves and place on lined cookie sheet (parchment paper is best but foil will do). Bake until tomatillos are soft, about 20 minutes.
3. Allow a few minutes out of the oven to cool and then place in a food processor with the rest of the ingredients and pulse.
4. Cool in refrigerator until ready to eat.
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