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.
It was yummy!!

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