INGREDIENTS
1 pound tomatillos
½ white onion, quartered
4-6 garlic cloves, whole
2 jalapeño chiles, stemmed
¼ cup finely chopped fresh cilantro
juice from 1 lime
¼ cup chicken stock
½ teaspoon dried Mexican oregano
1 bay leaf
¼ teaspoon salt
SALSA VERDE (CAN BE PREPARED IN ADVANCE)
Tip: Make a ton and freeze what you don’t use for up to six months.
Preparation
Wash and husk 1 pound of tomatillos.
Finely chop ¼ cup fresh cilantro.
Zest and juice 1 lime.
Prepare ¼ cup chicken stock
Quarter ½ white onion
Remove stems from 2 jalapeño chiles
Peel 4 garlic cloves (leave whole)
In a large pot add:
• 1 pound tomatillos
• ½ white onion, quartered
• 4-6 garlic cloves, whole
• 2 jalapeño chiles, stemmed
• ¼ teaspoon salt
Add water to the center of the tomatillos. Bring to a boil over high heat.
Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes.
Remove from the heat and let cool slightly.
Carefully transfer the boiled vegetables, along with the cooking water, to a blender.
Puree for a few seconds to blend.
Then Add to the blender:
• ¼ cup chicken stock
• juice from 1 lime
• ½ teaspoon dried Mexican oregano
• 1 bay leaf
• ¼ cup finely chopped fresh cilantro
Continue to puree until smooth.
You should have about 5 cups of Salsa Verde.
Put in the refrigerator (or freezer) until you are ready to make your main dish. Let them come to room temperature on the day you are serving.
