SALSA VERDE
I love Mexican food so eat it regularly. At a family function I served delicious Mexican bowls that were a big hit. This was my first time making Salsa Verde...I took the easy way and used a blender rather than the traditional mortar and pestle. It is so good and I now make it a couple of times each month without actually measuring the ingredients. In my area tomatillos are sold at some of the larger grocery stores but I purchase mine at the Mexican grocery store on Southland Drive.
You can find the recipe at the “Simply Recipes” website: Tomatillo Salsa Verde
If you are not familiar with tomatillos, watch this short video: Tomatillos | What they are and how to use them
Here's a brief article of the health benefits of tomatillos.
What I did differently and clarifications:
-Before peeling, my bag of tomatillos weighted 1 pound 14 oz and after peeling 1 pound 12 oz
-Used sweet onion since what I had on hand
-Used 4 cloves garlic
-Chose to use a serrano pepper, only 1 since my husband can't tolerate much heat. After removing stem and seeds my pepper weighed 16 grams
-Added 1 tsp salt
-I roasted the tomatillos in the oven on a baking tray lined with parchment paper ( I now use “high broiler” setting with tray on the center rack and it takes about 13 minutes)
Options for my Mexican bowls also included:
-Rice
-Homemade pinto beans https://lexmindfulmedicine.com/recipe/mexican-pinto-beans...
-Chopped jarred jalapenos
-Corn
-Chopped tomatoes
-Sliced black olives
-Homemade Pico de Gallo
-Chopped fresh cilantro
-Sliced scallions
