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| Salsa Verde |
| Friday, September 21, 2007 |
 A recipe made because I had a pound of tomatillos from the Farmers Market and I wanted to dress up my chili. It was met with a curious response--reluctance to try something so incredibly green and then people started digging in. I riffed off this Epicurious recipe, changing a few things, like skipping the cream (I thought the consistency was fine), omitting the Anaheim and serrano chiles (I didn't have any) and adding a whole bunch of cilantro from the grocery store, instead of only a 1/4 cup (oh, to get it fresh from my yard in Puerto Rico!). I used green peppers, too, mostly because they were some more local-ness I had around. My changes, of course, make for a non-traditional salsa, but it was incredibly good.
Ingredients
2 large sweet onions, chopped
1 pound of tomatillos, diced
2 green peppers, diced
2 cloves of garlic
1 large bunch of cilantro, chopped
2 cups of chicken stock
1 jalapeno (add more for heat)
Procedure
1. In a medium pot, add a tablespoon or so of olive oil and brown the onions.
2. Toss in the tomatillos and green peppers, giving them a stir to start drawing out the flavor.
3. Add garlic, cilantro, jalapeno and chicken stock. Simmer on low heat until reduced.
4. Toss the whole messy thing into a food processor and let it rip until the salsa is smooth.
5. I recommend serving this sauce warm, with some natural tortilla chips like Garden of Eatin' Pico de Gallo chips.
Mine ended up looking like this:
 The Epicurious recipe also recommends this over salmon and eggs. I didn't try it over salmon, but I imagine making huevos rancheros would involve some of this and Lenny (the guinea pig) liked it over his eggs (see Farmer's Breakfast, Local Style). Or at least, I can imagine that a breakfast of fried eggs with Mexican cheese melted over them, refried beans and this sauce over everything would be pretty good, especially with a couple of warm, buttered tortillas on the side. It's actually a fairly healthy dip, too, being made of veggies. Even if I would have added the tablespoon of whipping cream, I think that it would still be a lot healthier than, say, a gooey cheese dip. Not that gooey cheese dip isn't amazing.
*By the way, I had my friend Evelyn try this last night. She's Mexican, so I wanted to see what she thought. She doesn't like really hot stuff, so the lack of chiles was fine with her. She thought it was pretty good. Yay!
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posted by Rose @ 8:05 AM  |
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