Summer Garden Salsa Verde
- berthoudlocal
- 5 days ago
- 2 min read
By Emmy Ingham MS, RD - your resident Garden Manager
Summer is a great time to try new recipes, especially if the produce is locally grown in your community, or even better, in your garden! Here is a yummy recipe provided by OSU Extension Latin Heritage Workgroup for making your own “green” salsa. We have tomatillos growing right here in the community garden but you can also find them at your local farmers market or grocer.
Tomatillos are a member of the nightshade (Solanaceae) family, related to tomatoes, and are an important ingredient in Mexican cuisine. Tomatillos have been cultivated in Mexico and Guatemala for several centuries, where they were important staples for Mayan and Aztec cultures. Tomatillos most closely resemble ground cherries, but are slightly larger. Tomatillos are a savory vegetable used in salsas, salads, soups, other raw or cooked dishes and are the secret ingredient of salsa verde.
Salsa Verde This delicious green salsa uses tomatillos and green peppers to make a salsa that can be used with a variety of dishes.
1 pound tomatillos, husks removed
5 serrano peppers (use 1/2 bell pepper for mild salsa)
1/4 medium onion, cut in big chunks
2 cloves garlic, unpeeled
1/4 tsp salt
1/2 cup chopped cilantro
Instructions:
Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Place the vegetables and garlic on a dry skillet. Grill on medium heat until soft, about 10 minutes. Move around a few times to brown all edges.
Remove peel from garlic. Add garlic, vegetables, salt and pepper to a blender. Pulse 4 to 5 times to a thickness you like.
Move salsa to a bowl. Stir in cilantro and serve.
Refrigerate leftovers within 2 hours.
Notes:
To cook tomatillos, you must first remove the dry skin that surrounds them. You have to rinse them well because they tend to be sticky.
No serrano peppers? Try jalapeño peppers or other hot peppers.
The spiciness of peppers can vary depending on the growing conditions. Peppers usually have a higher level of heat during hot summer months.
No blender? Use a knife or grind with a stone, mortar or molcajete.
Store in the refrigerator for up to 1 week.
Коментарі