Fleur de Lis

Fleur de Lis

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Wednesday, May 8, 2013

Salsa Verde: Green Tomatillo Salsa


This was the perfect topping for those black beans I cooked for Cinco.  Bright, vibrant flavors without overpowering heat.  It also worked well with the shrimp tacos and the chicken enchiladas.  I can see myself keeping a bowl of this in the fridge all summer.  

Adjust the pepper types and amounts to your comfortable heat level.  

5 - 6 medium tomatillos, husked and rinsed well and quartered
1 Jalapeno, stemmed, seeded and rough chopped
1 Serrano, stemmed, seeded and rough chopped
1/4 cup cilantro
1/4 cup chopped white onion
2 cloves garlic
splash of red wine vinegar
zest of one lime
1 t. salt

In a food processor or a blender, add all ingredients.    Pulse until the ingredients are pureed.  Chill until serving time or use immediately.  

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