One of my first posts was on salsa verde. It’s truly a staple in our house. If we’re going to binge something on Netflix it shows up, if we’re having a game night it’s there and if we just need a happy snack it’s there. It is true love, what I learned is NOT love from friends and family is me always changing the recipe (everybody has a favorite version). In my defense I am inspired by what looks good at the farmers market so my salsa verde. Can be either spicy, smoky, sweet or , bright. Today I was inspired by these ingredients. If you need a cocktail to go with your Mexican Tomatillo Salsa click here. Happy Friday!
- 2 tomatoes off the vine
- 1 pound of tomatillos
- 1 bunch of scallions
- 1 red bell pepper
- Pasilla pepper
- 3 cloves of roasted garlic (regular garlic is far)
- juice from one lime
- 1 teaspoon Herbn’ Farm NW Pike Place Herbs
- 1/3 cup loosely packed cilantro leaves
- 1 tablespoon lime juice, or more to taste
- 1/2 cup Chicken stock
Preparation: Place tomatillos, paseíllo, and garlic on a baking sheet.roast everything until they’re charred in spots, about 20 minutes. Remove the baking dish and add chicken stock and lime, then use a wooden spoon to scrape any bits stuck to the bottom. Place all ingredient’s in a bowl for 5-10 minutes this will allow the steam to remove most of the skins remove seeds from peppers. For a spicier salsa, leave in some seeds. Add roasted tomatillos, pepper, garlic flesh, onion, cilantro, Pike Place Herbs and the salt to a food processor. Pour in the liquid from the baking dish then pulse three to four times or until the salsa is mostly smooth (pulse twice if you like it chunky) and no big chunks of tomatillo remaining. Adjust with more liquid, lime juice, or seasoning based on consistency and taste.