What is salsa verde? Well, it’s green salsa. It’s also fresh, so there is very little salt, and it tastes better in my opinion. Here are the things you can do with salsa verde:
- Condiment for chips, quesadillas, tacos, fajitas
- Marinade for meat (the acid will make meat tender and will help infuse the meat with flavor)
        | 4-5 Tomatillos What are tomatillos? They look like green tomatoes wrapped in a husk Peel the husk off and you get this: 3 jalapeños 1 bunch of cilantro 2 tomatoes 5-6 nice sized garlic cloves (If you like garlic, I recommend buying the fresh peeled whole cloves) 1.5 red onions 1 tbsp of kosher salt (or 1/2 tbsp table salt) 1/2 lime-juice squeezed out PREP Wash your veggies! The tomatillos will be sticky under the husk, and always wash your leafy items, such as cilantro. Prep the following: Cut the tomatillos into 8 chunks De-rib/seed the jalapenos and cut into chunks—leave the seeds and ribs in if you want heat—I took them out for family members Cut each garlic clove in half Cut your onions into 1” chunks De-seed your tomatoes—You want to do this to reduce the amount of water you’re going to have to strain out later! Put it all in your blender Squeeze 1/2 a lime over the veggies Using the pulse button, blend your veggies. I know, I know, it doesn’t look green, and it doesn’t look pretty! It will though! Cut your bunch of cilantro into eigths—discard below the tie. Do this to prevent “strings” of cilantro stems Add to your blender with the salt and blend it together. Much better! Now is time for the blah part of the recipe—straining out the excess liquid. I used a small cup, but you could probably use a fine mesh strainer. As you can see from the picture to the right, I was able to pull a full cup of liquid, easily! Last thing before eating (unless you’re marinating): Put it in the fridge for at least 1 hour. Now eat it up! (As seen on my fajita  ) |            |
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