October 20th, 2008

Salsa Verde

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Makes about 2 cups

Delicious, succulent salsa verde. Serve chilled with chips and guac, or hot over enchiladas and burritos. This is a mild version, add more jalapenos if you like it hot. Wear gloves to avoid touching the seeds, or your hands will burn all day. (If you’re like me and don’t have gloves, just be careful!)
blender or food processor or strong arms

10 tomatillos (husks removed), cleaned and diced
1 tsp olive oil
3 cloves garlic, minced
1 jalapeno, seeded and minced
1/4 tsp sea salt
1 1/2 cups vegetable broth
Juice of one lime
1 cup cilantro, loosely packed

Saute the garlic and jalapeno on low heat until, fragrant, about 3 minutes
Add tomatillos and salt, saute until tomatillos begin to soften and release moisture, about five minutes
Add vegetable broth, bring to a slow boil for 1/2 an hour, stirring occassionally
Remove from heat, let cool until it is not steaming, then add the cilantro and lime juice, pour into a blender and blend until it’s pretty smooth, about 30 seconds

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