Sunday, January 26, 2014

Salsa Verde

1/2 kilo or 1 lb. tomatillo without husks
1/2 serrano chilie (this used to say 6 but I have learned better!)
1/4 to 1/2 white onion diced
1 garlic
1/2 to 3/4 t. salt

Wash the tomatillo, remove any stems and cut them in quarters.  Place them in a medium sized pan on medium heat with about 1/4 inch of water.  Put on rubber gloves before handling the chilies.  Take the top off the chilies and remove and toss the seeds unless you want it really picante.  If you want it picante, just leave the seeds and add the stemless chilies to the pan.  Add the onion and garlic.  Cook for about 15 minutes or until the skins are soft.  Let the mixture cool some and pour it into a blender.  Add the cilantro and process it until it is all blended well.

Put just a little oil in a pan and pour the mixture back into the pan to heat.  It is ready to serve or can be refrigerated.

Recipe from Bernice Vergara
22 January 2014

Note from Jim:
With Serrano and jalapeƱo peppers, I'm guessing you used your hand to remove the seeds. That's where the heat is. I don't wear gloves, I just cut the peppers lengthwise, then use a teaspoon to scrape out the seeds, then cut the peppers skin side up. The heat is on the inside.

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