Salsa Verde

Meredith and I missed eating the top tier of our wedding cake on our first anniversary because we were busy in Alberta getting ready for my brother's wedding. Fortunately, my mother-in-law over-did the preserving and the cake was perfectly kept.

She also brought two excellent salsas she made from fresh tomatillos she picked at a local farm. In fact, I think she brought the entire farm with her! Along with the salsa was a large bag of pears and apples she had picked with Jacob, and a few other things I'm pretty sure she just shoved into the fridge hoping I wouldn't notice.

With Rosh Hashanah just two days away, I have no idea how we're going to eat all of this. However, I did recently see a great recipe for poached eggs in salsa. I guess I have some work to do!

Salsa Verde

• 1 quart tomatillos
• 1 clove garlic
• 1 purple onion, peeled and sliced crosswise in thirds
• 3 serrano peppers
• 1 tsp oil
• 1/4 cup fresh cilantro
• 1/2 fresh juice of a lime

1. Preheat oven to broil.
2. Remove husks from tomatillos and rinse. 
3. Place tomatillos, garlic, onion and serrano peppers on a baking sheet and broil until the tomatillos are soft, leaking juice, and have just begun to blacken. 
4. Place roasted vegetables and olive oil into a food processor and puree. 
5. Remove mixture to a bowl, add lime and cilantro, and stir. 

Note: salsa freezes well and last for three days in the fridge.

Variation using with red jalapeno peppers instead of serrano peppers

1. After broiling, set aside jalapeno peppers. Cut them in half, discard the seeds and do not add the peppers to the food processor (yet).
2. Puree the remaining vegetables. 
3. Add the jalapenos to the salsa and pulse until the jalapenos are small red flecks.
4. Remove mixture to a bowl, add lime and cilantro, and stir.

Original recipe from Hutchinson Farms

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