Best Salsa Verde EVER

Well, maybe not ever, but pretty damn good! This salsa is super easy and super delicious on tacos, with chips, or pretty much anything….maybe not on ice cream….

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The best part is the delicious charring you get on the chiles and tomatillos, and you don’t even need a fancy grill!

5 Medium Tomatillos -Peeled but Whole

2 Jalapeños -Whole

3 Cloves Garlic-Peeled

1/2 t Ground Cumin

1 Lime

Salt To Taste

1 Avocado

Start by getting a sauté pan hot (NO OIL) on the stove. Throw the tomatillos and chiles in the pan and let them sear the skin for a good 4 minutes before you flip them on high heat. Give the same ammount of time on the other side. Repeat one more time for each side then add your garlic cloves and cover the pan with a lid to help steam the tomatillos. Once they turn to the dirty brown green, you can take them off the heat and throw all of it into the blender cup.  (Actually I rough chopped the garlic at this point  just to be safe). Everything that went in was cooked and had nice black and brown char over most of the surface.  Then I added some salt and the cumin. BLEND!!! Once it is all delicious and smooth, you could stop there, BUT WAIT….THERE’S MORE!! I cooled it down a little in the freezer (just to make sure I didn’t cook the avocado and lime juice….it sort of tastes gross when you do) then I scooped out a ripe avocado, and dropped it into the blender cup and blended it up! To be safe, I added the juice of 3/4 of a large lime. I also checked for final seasonings. The end result was delicious and creamy, but spicy and bad ass. This stuff lures you in with it’s smooth texture, but it has an awesome kick. I saw someone make it at a barbeque this spring, and I made a mental note to steal it for myself. Finally, I was not dissapointed!

Sidenote: In the background you can see the beginnings of my first craft project that I have deemed fit for my cooking blog. I will justify it when I post. Let’s just say I have found a loophole…

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About iliketocookthings

I was born and raised in West Michigan in a small suburban/farming community called Lowell. I grew up cooking. My family has always been centered around the kitchen. Growing up I tended to cook a lot of Italian-American food, seeing as how I am a whopping 25% Sicilian. When I got into high school I got really into Asian cuisine. I went to college at Central Michigan University, and quickly became homesick and insecure about my areas of study (Spanish and Art). I decided to return to the motherland and begin Culinary School after 2.5 years of moderate success in traditional college. Culinary school was a fun experience, and I learned a lot, but I didn't really fit the profile of my fellow classmates. When finished, I moved to Chicago to explore carreer options. My first place of employment outside of Michigan was Green Zebra, where I learned a lot, but quickly learned that I wasn't cut out for the cooks lifestyle. I stuck it out though, and continued working at both of Shawn McClain's restaurants, for about a year and a half. I now work for Whole Foods, and while it is a corporate environment, three of the biggest perks are access to ingredients, the employee discount, and the 8 hour days that allow me time to do what I really want. I am most happy when cooking in my own kitchen for people that I love. I now live in Saint Paul, Minnesota with my husband Eric and my cat child Fergus. View all posts by iliketocookthings

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