SPRING HILL RANCH'S SALSA VERDE

Spring Hill Ranch's Salsa Verde image

Provided by Wiley P

Time 55m

Number Of Ingredients 10

1 tsp kosher salt
1 1/2 lb (about 10) fresh medium tomatillos
2 clove garlic, roughly chopped
1 1/2 oz (about 1/4 bunch) fresh cilantro
1 or 2 jalapeños, stems, seeds and veins removed, roughly chopped
1 small spanish (white) onion, roughly chopped
1/2 tsp freshly ground black pepper
OPTIONAL (BUT HIGHLY RECOMMENDED):
2 medium new mexico #6 or big jim green chiles, roasted, peeled and finely chopped (or 1 4 ounce can chopped green chiles)
1/2 tsp sazo'n seasoning (recipe here at jap or available at latin or caribbean markets

Steps:

1. Bring a medium saucepan of water to a boil. Add the salt. Cook the tomatillos until they pale, about 5 minutes. Drain and cut them into wedges, then put them in a food processor. Add the garlic, cilantro, jalapeños, onion and pepper. Process nearly to a purée. Of using, add the green chiles and/or Sazón.
2. Transfer the salsa to a medium saucepan. Bring it to a simmer over low heat. Cook until it has thickened a little, about 15 minutes. Adjust the salt and pepper if needed. Can be stored in the refrigerator in an air-tight container a week or maybe two.

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