Tomatillo Salsa Verde
(Note: Recipe requires a food processor or blender.)
1 Small bunch cilantro
2 Garlic cloves
1 Medium-sized sweet onion (yellow or white onion are fine, too)
1 Teaspoon salt
2 Teaspoons canola oil
1/8 Teaspoon black pepper
Preheat three cups of water over high heat. Peel the tomatillos then wash and cut any bruises or splits out of them. Carefully place the tomatillos in the water, which should be at least an inch over the top of them, and simmer them for ten minutes – until they turn a rich olive green color. Do not simmer them too long or they will start to break apart.
While the tomatillos are simmering, rinse the cilantro and rough chop it. Peel the garlic cloves and cut them each into three pieces. Peel the onion and slice it into slivers. Rinse the jalapeno then cut out the core and seeds. Be careful not to come into contact with the hot/spicy jalapeno by wearing a glove or using a knife and fork. Dice the jalapeno.
Do not plug in your appliance until all the ingredients have been placed in it and the cover is firmly locked in place. After ten minutes of simmering, the tomatillos are ready to be carefully spooned out of the sauce pan and into your food processor or blender. Then add all the other ingredients. Plug in the food processor or blender and run it in short bursts until the ingredients are uniformly blended. Taste it and decide if it needs more salt. Be careful not to over process into juice.
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