Tuesday, June 18, 2013

Recipe: Salsa Verde

Tomatillos a re fantastic and I was so excited when I grabbed some from Inglewood Farm at the Locavore Market. I loved making this salsa verde because in a month without citrus, the tomatillos had a bright citrusy flavor that was a great companion to fish or shrimp. I also served it up as a dip for some sweet potato fries and it was great there too.

Salsa Verde
1 lb. tomatillos
1/2 chopped white onion
pecan oil
JalapeƱo peppers or other hot peppers, seeded and finely chopped
wine, cane vinegar, or lime juice if available
Salt to taste

Remove the papery husks of the tomatillos, as they are inedible. Rise the stickiness off the tomatillos and place in a baking pan. Place under the broiler for about 5-7 minutes to lightly blacken the skin. The tomatillos should look lighter and feel softer. 

Saute the onions in pecan oil in a small to medium sized sauce pan over medium heat. Once the onions are softer and more translucent, add the peppers and tomatillos. Use a blender or stick blender to puree. Add cilantro, wine/vinegar and salt to taste. (I used a dash of Pontchartrain Vineyards Ponchatrain Vineyards Roux St. Louis)


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