For most of the year (Spring, Fall and Winter), we bake weekly. But come summertime, we are on an oven-ban so as not to heat the house to extreme temperatures. So, I start to get creative in other areas of cooking. Mexican food is my personal summertime favorite cuisine and it usually sneaks into our menu once a week (at least)! The farm is a great help in this area because we have fresh tomatoes, peppers and tomatillos. This week I mixed up a batch of tomatillo salsa and we have been eating it every which way. It was topping for nachos on Saturday, skirt steak marinade Sunday night and will slather our chicken enchiladas on Wednesday. It is such a versatile sauce that I find myself having it in the fridge almost all summer.
Salsa Verde (Tomatillo Salsa)
Yields about 1 quart
- Peel and wash 1 pound of tomatillos.
- Put the tomatillos in a blender with the following ingredients:
- 1 poblano pepper with seeds removed (about 1/4 cup)
- 1/4 of a white onion
- 2 cloves of garlic
- 1/8 cup of cilantro (or a small handful)
- 1/2 of a jalapeno (optional)
- use as much or as little jalapeno as desired for your spice preference. Salsa verde is usually mild in spice and I tend to make it with no jalapeno.
- 1 tbsp of lime juice
- 1/2 tbsp of dried oregano
- 1/4 tbsp of onion powder
- 1/4 tbsp of garlic powder
- 1/4 tbsp of cumin
- 1/2 tbsp of salt
- Blend all of the ingredients until all large pieces are broken down.
- Taste test the salsa to make sure it is to your liking and then chill salsa for at least 2 hours before serving.
- This salsa is perfect for chip dipping, enchilada topping, or as a marinade for steak, chicken or pork!