FIRST of all – how crazy that we are ten weeks into this project? That is, if I’m counting right … meh, it doesn’t matter. I’m having a blast and I hope you are too! Today’s recipe has absolutely ZERO changes from the original. I personally believe that salsa should be its own food group and if it did, THIS one would be the best one.
Recipe: Salsa Verde
- 8-10 large tomatillos
- 1 garlic clove
- 1/4-1/2 small onion
- 1 bunch cilantro
- 1-2 jalapenos
- salt
Take paper skin off tomatillos
Put tomatillos and jalapenos in water and boil until tender
Put cooked tomatillos, onion, garlic, cilantro (less the stems) and 1/2 jalapeno in blender
Blend smooth
Taste for hotness and add more jalapeno if needed
Blend again
Add salt and pepper and blend again
Pour into container and use as needed
Can be frozen or will last in refrigerator for 1-2 weeks
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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