SALSA VERDÉ (GREEN SALSA)
					1 LB TOMATILLOS, HUSK REMOVED AND WASHED 2 TO 3 JALEPEÑO, WHOLE WITH SEEDS 3 TO 5 GARLIC CLOVES, PEELED & SMASHED 1 MEDIUM WHITE ONION, CUT IN HALF & QUARTERED CHICKEN, VEGETABLE STOCK OR WATER, ENOUGH TO COVER THE TOMATILLOS, ABOUT 3 TO 5 CUPS CILANTRO, ABOUT A HALF A BUNCH THE JUICE OF 1 LIME, OR TO TASTE KOSHER SALT & PEPPER TO TASTE HOT SAUCE, LIKE TABASCO TO TASTE
			IN A HEAVY SAUCEPAN, PLACE THE TOMATILLOS, JALAPEÑOS, GARLIC & THE ONION COVER WITH THE STOCK BRING THE MIXTURE TO A BOIL, REDUCE THE HEAT TO A SIMMER AND COOK UNTIL THE TOMATILLOS BECOME TENDER, BUT DO NOT BURST  DRAIN, RESERVING THE STOCK PLACE THE TOMATILLOS/ONION MIXTURE IN A BLENDER OR FOOD PROCESSOR, AND PURÉE UNTIL SMOOTH  ADD THE SALT & PEPPER TO TASTE ADD THE LIME JUICE, HOT SAUCE & THE CILANTRO, TASTE TO & ADJUST SEASONING  TO THIN, ADD SOME OF THE POUCHING LIQUID TO THE SALSA IF THE SALSA IS BITTER, ADD A PINCH OF SUGAR OR A BIT OF HONEY
	SERVE WITH CHIPS  OVER FISH, CHICKEN OR MEAT
				STORE IN CONTAINER IN REFRIGERATOR   VARIATION:  ADD AN AVOCADO, CUT INTO CUBES ADD TOMATOES, CUT INTO CUBES
	Back to Recipe Index