Salsa Verde

I have said this many times I know – salsa is a staple at my house. My entire family likes eating salsa. Hey we live in New Mexico, everyone in this state loves salsa. I actually like Pace picante salsa when I am in a pinch it is great stuff. Most of the time I make my own homemade salsa. Sometimes red salsa, sometimes I like using fire roasted tomatoes, sometimes I like eating pico de gallo with avocado (truly one of my personal favorites) and sometimes I really love having green salsa or salsa verde! I mix it up a bit so we don’t get tired of eating the same old thing. Hee, hee . . .! Anyway here are two versions of what I think are amazing homemade Salsa Verde!

Boiled Version: In small pot boil water and add tomatillos. Boil for about 5 minutes until tomatoes are very soft and tender. Allow to cool for 10 – 15 minutes. Pour ½ of green tomatoes mixture in food processor with, jalapeño, garlic, onion, cilantro, salt and lime juice. Pulse until all finely chopped. Then add the remaining tomatoes until chopped to medium consistency. Serve immediately or keep in refrigerator for up to two days in air tight container.

Roasted Version: On a lightly greased cookie place the onion, the jalapeños, and the tomatillos. Broil turning often until everything has a nice brown color. About 5 minutes. Allow to cool slightly. Pour tomatillos, onion, jalapeños garlic, onion, cilantro, salt and lime juice. Pulse until all finely chopped. Then add the remaining tomatoes until chopped to medium consistency. Serve immediately or keep in refrigerate for up to two days in air tight container.

TIP: For mild salsa use 1 – 2 jalapeños. Jalapeños vary greatly. So if you like it mild try adding one at a time. Enjoy salsa with tortilla chips, over a baked potato, on eggs, or as a dip with fresh veggies!