Sunday, December 26, 2010

Salsa Verde

I made this one up the other day by experiment. It's a keeper!

10-12 tomatillos
3 jalapenos
white or yellow onion
lime juice

Fill a large boiler pan about 1/2 way full. Boil the husked tomatillos and jalapenos till the tomatillos skin is nearly falling off.

Carefully remove the vegetables from the hot water and set aside to cool.
Chop off the heads of the jalapenos and core the tomatillos.
Chop desired amount of onion into large pieces.
Set aside desired amount of cilantro.
Combine all of the above in your blender.

Blend till smooth.
Add lime juice, cumin and salt to taste...but be careful - a little goes a long way in this salsa!

It'll keep for up to a week in the refridgerator.

What foods do I like to use it on?
Drizzle on salads along with cottage cheese as a dresing replacement.
Anything "mexican".

Homemade Salsa

One of my roomates in college -Bonnie- taught me how to make the easiest and best tasting salsa....evah... Here you go!

6 ripe medium steakhouse tomatoes
3-4 jalapenos
white or yellow onion
bunch cilantro
8 garlic cloves
1 lime

Fill a large boiler pan with water, about 3/4 full. Boil the tomatoes and the jalapenos until the skins on the tomatoes are nearly completely peeled off.

Remove carefully from the hot water and set aside to cool.

You can use a small food processor if you like. I just use a slap chopper.
Chop up your desired amount of onion into small bits.
Same for the cilantor - more is better. You want your salsa to be just as green as it is red.
Mince the cloves of garlic.

When the tomatoes are cool enough to touch with your hand, chop them up too. You will want to squeeze out some of the water if they are really juicy.

Bonnie likes to de-seed her jalapenos. It really depends on how potent they are. You can usually tell by the smell...but if you're not sure, just tap the end of a cut piece on your tongue for a second. You'll be able to tell the potency by the amount of heat. If it's too much, de-seed the jalapenos. If not, just chop off the heads and chop the rest up.

Combine chopped tomatoe, japaleno, onion, cilantro, and minced garlic in a bowl. Sqeeze as much juice out of the lime as you can.

Salt to taste.

Lasts for about a week in the refridgerator.

My favorite foods to put this salsa on?
Cottage cheese.
Mexican bowls (brown rice, taco meat, beans & lettuce).
Baked potatoes.
Seared chicken breasts.
Eggs or omelets

Thank you Bonnie!