This past weekend I tackled about 10 lbs. of tomatillos and I made a vat full of salsa verde. I peeled and roasted the tomatillos along with a sizable amount of onions, jalapenos and garlic.
It was yummy!!
Friday, August 31, 2012
SALSA VERDE
I'm up to my ears in produce and not wanting any to go to waste.
This past weekend I tackled about 10 lbs. of tomatillos and I made a vat full of salsa verde. I peeled and roasted the tomatillos along with a sizable amount of onions, jalapenos and garlic.
Once the vegetables were cooked and wading in a pool of juices, I pureed all the ingredients into a small chunky salsa with added cilantro and other herbs and seasonings. I made a delicious pan of chicken enchiladas with this aromatic and tasty green sauce, but we inhaled the dish before I even thought of snapping a photo. Oh well. I ended up packaging and freezing the rest into several containers for future winter time enjoyment.
This past weekend I tackled about 10 lbs. of tomatillos and I made a vat full of salsa verde. I peeled and roasted the tomatillos along with a sizable amount of onions, jalapenos and garlic.
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