I was recently reading the label of a commonly found salsa verde… yellow dye, red dye, blue dye and thickeners filled the jar, all blended up with soybean oil. Sounds good, right? I decided to make my own and surprised myself with how simple it was. I have since used it as salsa, salad dressing, chicken marinade, and even as a dip for veggies.
-12 medium sized tomatillos (husked & washed)
-1 white onion (diced)
-1 bunch of cilantro (destemmed & washed)
-1 lime (juiced)
-2 cloves of garlic
-2 jalapeños (diced) If desired
-dash of extra virgin olive oil
-salt to taste
-Roast the cleaned, husked tomatillos over medium heat in a dry pan until slightly charred on both sides
-Place all ingredients into a blender and blend on “pulse” or on a low speed until desired consistency
-Let salsa cool, pour into an airtight container, and refrigerate. Consume the salsa within 5 days for ultimate freshness.