Winter stinks.period. All I can do is count down the days until the first day of Spring, actually I start getting super excited on March 1st because in my mind spring is knocking on the door. After these past couple of week with frigid weather I was really in the mood for something that reminds me of summer. Mexican was the first thing that came to mind really it was more salsa verde that came to mind. We have Mexican all year round but I don’t make as much homemade salsa int eh winter since the ingredients needed are not at their peak. This weekend I was craving some homemade salsa and I wanted to make Salsa Verde along with it for an enchilada dish I will be sharing later! This was only the second or 3rd time I have made salsa verde and I couldn’t remember what recipe I used the last time I made it so I decided to wing it. It was way better than the versions I have made in the past. I love it when I can just throw things together and make something delicious. I hope you make this soon in anticipation of warmer days. I know they are just around the corner!
- 2 11 oz. cans whole tomatilos, 1/4 cup of the liquid reserved
- 3 cloves garlic, peeled
- 2 jalapeno pepper
- 1/2 onion, cut into large chunks
- 1 tbsp. cumin
- 1/4 to 1/3 cup fresh cilantro
- Salt and Pepper to taste
- In the bowl of a food processor add the jalapeno and garlic. Blend until finely chopped scraping down the sides as necessary. Add the whole tomatilos, onion, cumin, cilantro and reserved tomatilo liquid. Pulse multiple times until desired consistency. Add salt and pepper to taste. Transfer salsa to a container with a lid and refrigerate for at least an hour to allow the flavors to meld.