Salsa Verde

I love green salsa, it is so easy to make, versatile and delicious! I have tried quite a few store-bought varieties, but nothing can beat the fresh stuff. I keep mine in an old pickle jar (I washed it first), it will stay fresh in the fridge for about a week. If you want to keep it around longer, store it in a freezer bag on it's side in the freezer.

Use this sauce for a marinade, dips, a warm sauce in casseroles or on top of enchiladas or tamales. You can even eat it with a spoon! I recommend chilling it and serving it as "Southwestern Gazpacho" by topping it with a spoonful of black bean salsa, sour cream and tortilla strips.

You will need:

A blender or food processor
1 32oz can of tomatillos (you can find these in the ethnic food isle)
3 small poblano peppers
1 jalapeno or other hot pepper
1/2 of a large onion
4 cloves of garlic
1 C of cilanto (leaves and tender stems)
3 TBS lime juice
1 TSP Cumin
Salt to taste

• Drain the tomatillos and throw them in the blender.
• Remove the stems and seeds from the poblanos, cut into big chunks and toss in the blender.
• For the jalapeno, remove the stem. If you want it mild,  remove the seeds and ribs as well. Into the blender it goes. Add more than one if you want it really spicy.
• Cut the onion into chunks, put it into the blender
• Peel the garlic cloves. Guess where they go?
• Add the cilantro to the blender 
• Give it a few pulses to shrink it down a bit
• Add the lime juice, cumin and salt to taste
• Blend it until smoothish

Enjoy! This will make about a quart. If you like your salsa thinner or are serving it as gazpacho, add some broth. 

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