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Salsa Verde
Ingredients:
1½ pounds of tomatillos, husked
1 small onion, peeled
2 cloves garlic
2 serrano peppers
1 jalapeño (optional)
1 small bunch cilantro, rinsed, shaken dry
1 tablespoon dried Mexican oregano
1 teaspoon dried cumin
Sea salt to taste
1 teaspoon sumac (optional)
2 cups hot water
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
Directions:
1. Add tomatillos, onion, garlic, and peppers to blender. Pulse 5-8 times
until chunky to achieve a thicker consistency.
2. Set blender to 10. Blend for 4-5 minutes, adding warm water 1 cup at time,
until completely incorporated.
3. Add sumac, lime juice, olive oil, and salt and pulse 3 times.
4. Add the fresh and dried herbs and pulse 4-5 times.
5. Refrigerate overnight.
Lid:
Plunger Lid only
Tip:
Use as a salsa dip or a sauce for roasted fish or chicken.
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