Jul. 8, 2007 - Homemade green salsa
Our neighbors across the street, who are from Mexico, invited us over one evening last year to teach me how to make authentic Green Salsa. I was very surprised to learn how easy it was! And very good I might add! When I make a batch, my family attacks it with chips in hand. Now that it's summer, I have to make sure that the salsa is readily available.
Ingredients: 2-3 Roma Tomatoes
1-2 Serrano peppers (depending on how hot you want it)
1 clove garlic
handful of cilantro (washed of course)
about 5 tomatillos
First you want to boil the tomatillos, until they are a pale green color. The skins need to come off of the tomatoes, so what I do is score the outsides of them and drop them into the boiling water with the tomatillos and let them boil for about 2 minutes. The skins come off very easily that way. Place the skinless tomatoes and the cooked tomatillos along with the clove of garlic and cilantro, into your blender. Now you want to scorch the serrano pepper so the skin will come off of it too. Heat up a skillet (I prefer my stainless steel one), and let the pepper char. Flip it around so all of it gets charred. After all of the skin is cooked, place the pepper into a plastic baggie for about 5 minutes. The pepper will sweat in the baggie, and make the skin nice and loose. Peel the skin off of the pepper, and throw it into the blender. Add a dash of salt, and blend the ingredients until it is nice and smooth. Poor into a container and let cool. This can then be covered and stored in your refridgerator.
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