Salsa verde is a delightful green sauce based on cilantro and tomatillo flavor. It's very versatile. You can use it as a dip for tortilla chips, on salads, and on pretty much any meat dish. It is especially good for enchiladas, which I will be posting about soon. As long as you have a food processor, it's not hard to make.
3 lbs tomatillos, husked and rinsed
2 bunches of cilantro, plus any other herbs you care to throw in. I used a bit of Italian parsley and mint in this batch.
4 garlic cloves, peeled
1 tbsp salt
1 tbsp canola oil
1 tsp cumin
1. Put the tomatillos and jalapenos in a large pot and cover with water. Bring to a boil and then lower the heat to a simmer for 15 minutes. Drain and let cool a bit.
2. Rinse your herbage and chop off any particularly thick, tough stems.
3. Put the tomatillos and peppers in the food processor along with the herbs, cumin, and garlic. Pulse until you get the desired consistency. Because I'm using this batch as a sauce, not a dip, I made it pretty smooth.
4. Now heat the oil in a large saucepan over medium-low and add the salsa. Stir in the salt and cook til thickened. About 15 minutes should do it, but make sure you stir so it doesn't stick to the bottom. Then you're done! This makes about 4 cups of sauce.