intomybrain

As far as Salsa Verde goes, there seem to be a lot of recipes out there. Like most foods. But this is what I usually tend to do:

Step 1
I look in my fridge and pantry for any of the following:
2 or 3 Tomatillos
cilantro, small handful of fresh (Fresh is best, but I’ve used dried and it’s worked out more than fine.)
parsley, to taste
1 or 2 jalapenos
olive oil (start with 1/3 – 1/2 cup)
salt and pepper (black or white), to taste
1 medium onion
2 -3 cloves of garlic

Step 2
This step brings out some extra flavor and makes the onions and garlic a bit more mild. Turn on your broiler and broil tomatillos (husks removed and tomatillo washed), onions (peeled, sliced in half or in large chunks), garlic (peeled) and jalapenos for 5 – 7 minutes. Watch the garlic, they may need to be taken out sooner if they start browning too much. Some people put theirs in the oven at 400º for 20 – 40 minutes, but I don’t need mine super roasted and the 5 – 7 minutes in the broiler works fine for me.
Experiment and see which way works best for you.

Step 3
Cut your ingredients into chunks (preferably ones that will fit in whatever size blender/food processor you have), seed the jalapenos (unless you want heat that kicks you in the mouth a little), add the olive oil and spices, and start blending until you get the consistency you want. Chunky, pureed, whatever you want. Taste it, smell it, add what you think is missing. Sometimes a touch of your favorite vinegar can bring out some really nice flavors, but don’t go too over board with it.