I've got another favorite recipe for y'all. It's actually my daughter, Emily's, recipe, but I taught her to share. If you like Tex Mex, then this is the recipe for you. You can eat it with chips, if you like. Of course, I eat it on baked potatoes and drizzle it over my salads. It's delicious drizzled over beans and rice, too.
Tomatillos: 4 to 5 large...or...7 to 8 small
Jalapenos: 1 large or 2 small
Onion: 1/4 large or 1/2 small
Garlic: 3 cloves
Cilantro: 1 bunch
Salt: To taste
If you've never seen tomatillos before, they look like small green tomatoes in a thin papery green husk. They are sold in the grocery store near the tomatoes. You will need to remove these husks and wash the tomatillos...they tend to have a sticky residue on the skin. You'll notice that I used one and a half pieces of jalapeno. This gives it a pretty good bit of heat. If you like a milder Salsa Verde, use just one jalapeno.
Next, place the tomatillos and jalapenos in a pot and bring to a vigorous boil. Immediately, remove the pot from the burner and set aside. Reserve the water for later, if needed.
While the tomatillos and jalapenos are coming up to a boil, wash your cilantro and peel your onion and garlic.
Place the cilantro, onion, garlic, tomatillos and jalapenos in a blender or food processor. Add salt to taste...I usually start with about a 1/2 tsp.
You can always add more, if you need to.
If the salsa is a little too thick, add a tablespoon or two of the reserved water.
This recipe yielded one quart.
Of course, the salsa will be warm when you're done. Refrigerate it for a couple of hours to cool and let the flavors meld. The salsa keeps well in the fridge for a couple of weeks....if it lasts that long. I doubt it will. You'll want to eat it on everything.
Let me know if you try it.
Health Journey Update:
Weight Loss: 19 lbs.
Blood Sugars today: 102
Energy Level: Fabulous
Exercise this week: Bike - 40 miles, Walk/Run - 2 miles
~~ ** Laurie **~~