Work continues in the garage and I'm almost done.
For a snack tonight I made some Salsa Verde using a half pound of home grown tomatillos and a home grown jalapeno...
I love food, and I'm especially fond of Mexican! A while back I found a great Mexican cookbook in Nancy's collection...
The cookbook had an interesting recipe for Salsa Verde(green sauce), we tried it and liked it. Over time we've made small changes to the recipe, adjusting it to our tastes.
This batch was made with 8 oz. of husked, washed, cored, and quartered tomatillos. I put them in a small pot with barely a 1/4" of water in the bottom. I brought them to a boil, then covered them and turned the heat down and simmered them until they were an olive green color and tender, about 10 minutes. While the tomatillos were cooking, I roasted 2 smaller Anaheim peppers and a jalapeno in the oven under the broiler. I turned them often and get a nice char all over them, then put them in a small zip-lock bag and let them cool. While the peppers were cooling, I diced up a couple thin slices of yellow onion, about 2 good tablespoons. When the peppers were cool enough to handle, I slipped off the charred skins, and rinsed out the seeds.
I put the cooked tomatillos with the water, the onions, a little chopped cilantro, the Anaheim peppers, a tiny bit of the jalapeno, and a pinch of salt in the blender and liquefied it! I added the rest of the jalapeno after Nancy took what she wanted. She's not a fan of heat and I say, bring it on!
Serve the salsa with some warmed tortilla chips and enjoy.