Sharon made this salsa and saved some for me to taste.
This salsa is amazing. It is served over the Staff Meal Chicken in the poultry category but I thought it deserved it's own post.
It's a tomatillo salsa without onion or garlic. My favorite salsa is tomatillo salsa WITH ONION AND GARLIC but....there are just times when you want your breath to smell fresh. You can eat this salsa and have a close encounter without any fear. And, you can use this recipe and add garlic and onion when you want the real deal.
This salsa is amazing. It is served over the Staff Meal Chicken in the poultry category but I thought it deserved it's own post.
It's a tomatillo salsa without onion or garlic. My favorite salsa is tomatillo salsa WITH ONION AND GARLIC but....there are just times when you want your breath to smell fresh. You can eat this salsa and have a close encounter without any fear. And, you can use this recipe and add garlic and onion when you want the real deal.
All you need to make this amazing salsa are some jalapenos, tomatillos, cilantro, and chicken broth.
Cook the jalapenos in chicken broth until tender.
Add the tomatillos and cook until soft but not mushy.
Transfer the vegetables to a blender or food processor and process until chunky. Transfer to a bowl and add the cilantro and salt
SALSA VERDE
1/4 pound jalapeno peppers (3-4 large), stems removed (not seeded)
2 to 3 cups chicken broth
1 1/4 pounds tomatillos, husked and rinsed
1 small bunch cilantro, leaves and stems chopped (1/2 cup)
1 tsp. salt
Place the jalapenos in a medium saucepan and add enough broth to cover. Bring to a boil, then reduce to a simmer and cook until the jalapenos are slightly tender, about 6-8 minutes.
Add the tomatillos and cook for about 5 minutes, until the tomatillos have lost their brightness and the vegetables are soft but not mushy.
Using a slotted spoon, transfer the vegetables to a blender or food processor and process until chunky, add cooking liquid as needed to make a thick but loose puree. Transfer to a bowl and stir in the cilantro and salt.
Serve warm, or at room temperature.
Makes about 2 cups.
Recipe from The Essential New York Times Cook Book
Place the jalapenos in a medium saucepan and add enough broth to cover. Bring to a boil, then reduce to a simmer and cook until the jalapenos are slightly tender, about 6-8 minutes.
Add the tomatillos and cook for about 5 minutes, until the tomatillos have lost their brightness and the vegetables are soft but not mushy.
Using a slotted spoon, transfer the vegetables to a blender or food processor and process until chunky, add cooking liquid as needed to make a thick but loose puree. Transfer to a bowl and stir in the cilantro and salt.
Serve warm, or at room temperature.
Makes about 2 cups.
Recipe from The Essential New York Times Cook Book
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