I’m finally posting a Cinco de Mayo recipe!
My mom started making green salsa a few years back as one of our regular ‘snacks’ to enjoy while visiting. It’s not uncommon for a few of us to sit on my parent’s patio with a 2-gallon container of chips and chow down. My version is a little spicier and I add garlic (because I love it so). If you want to make a larger batch just add another can of tomatillos (drained), more cilantro and seasoning.
Let it rest in the fridge a couple of hours before serving so all the flavors can meld. Your taste buds will be happy.
Sidenote: This is a quick and easy version. You could use fresh tomatillos or even roasted tomatillos.
Yummy Salsa Verde
1, 28-oz can tomatillos
1 medium bunch fresh cilantro
1 sm. or 1 md. jalapeno and/or serrano, stemmed (I’ve used both or either, my mom always uses serrano; adjust for your heat preference)
2 cloves fresh garlic
Juice of 1/2 lime – 1 lime (start with 1/2 and taste)
1/2 – 1 t. salt
1/4 – 1/2 t. Mexican oregano
1/2 – 3/4 t. green chile powder
1 1/2 t. cumin powder
Extract tomatillos from can and place in blender. After removing, add 1/2 of tomatillo juice from can. Tear the most leafy portion of cilantro from the bottom stems and throw leaves (with stems attached) and garlic into the blender. Add stemmed jalapeno (okay to add seeds for more spice) and lime juice. Blend well. Add spices and seasonings and blend until well incorporated. Taste and adjust heat and seasoning as necessary.
© Amy Carpenter @ Afternoon Popcorn Snack, 2013
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