Springy Salsa VerdeKelsey Banfield
I love summer cooking. The ingredients are so fresh and I barely have to do any cooking to get a delicious dinner on the table. One of my favorite summer condiments in salsa verde. I make it with the fresh herbs from our garden and use it in all sorts of things. One of my favorite things to do is to drizzle chicken enchiladas or nachos with it. I also use it for fresh roast fish or even shredded chicken. There are nearly endless possibilities. To make salsa verde I usually use the following recipe, but feel free to substitute other fresh herbs if you would like. Have fun with it and enjoy the fresh flavors in your summer food!
1 pound tomatillos, husked and quarter
1 small yellow onion, quartered
½ cup cilantro
1 jalapeno pepper
¼ teaspoon of sugar
Juice of 1 lime
Place all of the ingredients in the food processor and pulse until the ingredients are chopped, but not liquefied. Store in the fridge until ready to serve.