Salsa Verde – CTB

Salsa Verde | Two kinds of chiles come together to make this green salsa, brimming with flavor.

One of the great things about family, and having house guests, is tradition.  Nothing major or fancy, just the little things.  My Dad has been in town and it reminds me of some of the “traditional” habits we have when we are together.  There is the beer & bologna sandwich lunch – mandatory. Used book shopping – a favorite.  Reading cookbooks together at the table, especially used ones – the notes and scrap paper lists can often be the best part.  Making salsa – My family LOVES their salsa.  It is a refrigerator staple in all our homes.  Always fresh, never store bought… because well it’s super easy to make and so much better homemade.  We all have preferences on heat, tomatoes, fresh or dried cilantro – picky, picky, picky.  This visit I decided to break out of the box and make both red & green.

I turned to my copy of Cooking Light: A New Way to Cook Light, since I am working my way through cooking the whole volume.  This Salsa Verde recipe did not disappoint.  I used the leftover salsa for some amazing pozole – recipe to follow soon. It would be amazing in any verde dish you love. Green sauce, it’s where it’s at.

Salsa Verde | Two kinds of chiles come together to make this green salsa, brimming with flavor.

SALSA VERDE 

  • 2 poblano peppers
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 pound tomatillos, peeled
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves
  • 2/3 cup chopped white onion
  • 1/3 cup chopped cilantro
  • 1/2 teaspoon kosher salt
  • 1 fresh serrano chile, finely chopped

DIRECTIONS: Broil poblano peppers 5 minutes per side or until blackened. Place in a small paper bag; seal. Let stand 10 minutes; peel and chop. Bring chicken broth onion, serrano chile and tomatillos to a boil in a saucepan over medium heat. Cover and simmer 8 minutes. Remove from heat; let stand 20 minutes. Pour into a blender. Add lime juice, cilantro, and garlic cloves {add an additional fresh serrano chile for more heat!}; process until smooth. Pour into a bowl; Chill; Allow time to cool in the refrigerator – the flavor really blooms here.

Salsa Verde | Two kinds of chiles come together to make this green salsa, brimming with flavor.

Consume with chips or in your favorite verde dish.

On a side note I love tomatillos.  You get to unwrap them and even though they are sticky it is fun and funky. Back to the recipe it is tangy, bright, has a depth from the roasted peppers and a zing of heat from the serrano – good stuff.

Green vs. Red,

ApronClad

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