Salsa Verde

Salsa Verde

from the kitchen of Ellen, thanks to The Well-Filled Tortilla Cookbook by Victoria Wise and Susanna Hoffman

Salsa Verde hiding on street tacos

Ingredients:

• 12 oz tomatillos
• 2 cups (2 bunches) cilantro leaves
• 2 jalapeno chili peppers, stemmed and seeded
• 1/4 tsp salt
• 1/4 cup vinegar
• 2 tbs guacamole (for creamier texture and flavor)

Peel:

• papery husks off the tomatillos.  Rinse the tomatillos, place them in a saucepan, and add water to cover.  Bring to a boil and simmer until soft to the touch, about 5 minutes.  Remove the tomatillos and reserve the water.
• In a food processor, blender, or food mill, puree the tomatillos along with 1/2 cup of the reserved cooking liquid, vinegar, cilantro, and chilies.  Stir in the salt, and guacamole, if using.  
• Cover and chill for an hour before using.  Keeps for up to 1 week in the refrigerator.