Recipes posted a year ago:
Fresh salsa is by far my favorite condiment…I love to have it with a huge variety of other foods, or simply all by itself. And as much as I usually find myself eating red salsas with lots of tomatoes and onions in them, it is refreshing to change things up with a tangy green salsa like this one.
- 8 to 10 tomatillos, papery skin removed and washed in cold water
- 1 poblano chile, stemmed and seeded
- 1 anaheim chile, stemmed and seeded
- 2 cloves of garlic, coarsely chopped
- zest and juice of one lime
- fistful of cilantro (about 1 cup packed), leaves and stems
- 1/2 tsp sea salt
Quarter the tomatillos and toss them into a food processor. Add in the cilantro, garlic, and sea salt. Pour in the lime juice, then add the lime zest as well. Roughly chop the chiles so they will fit in the processor bowl as well, and add them.
Pulse things a few times to get them roughly mixed up, then continue to blend until you reach the consistency that you prefer. This time around, I chopped things up pretty fine, but a more rustic mix would have been good as well. This goes great with freshly sliced jicama, or spread over carne asada (you could even use some of the salsa as the base of the marinade for the carne). Use your imagination, and enjoy!