My dad's basic template for his infamous green salsa, also known as salsa verde in Spanish.
Prep Time5 minutesmins
Cook Time20 minutesmins
Course: Side Dish
Cuisine: Latino
Keyword: salsa
Servings: 8cups
Author: Paulette Erato
Equipment
Blender
Pot
Ingredients
2poundstomatillosdehusked
1/2white onionchopped
6stalksgreen onionsdivided
5clovesgarlic
2serrano peppersdeseeded
2jalapeno peppersdeseeded
1chile guero (yellow pepper)deseeded
1Hungarian pepper (long green pepper)deseeded
1Anaheim pepper (long green pepper)deseeded
1small bunchcilantrodivided
3leavesfresh Spanish oregano(use 1 tbsp dried if not found fresh)
3bay leaves
1 tbspdried epazoteomit if not found
1tbspdried sage
1tbspdried rosemary
juice of 1/2 lime
salt & pepper to taste
Instructions
Add the tomatillos, onion, garlic, herbs, chile peppers, and half of both the green onions and cilantro to a pot. Cover with water and bring to a boil.
Simmer for 15-20 minutes, until the tomatillos lose their color.
Allow to cool.
Using a slotted spoon, transfer everything to a blender. Add enough of the boiling water to blend. Add more to desired thickness.
Top with remaining chopped scallions and cilantro.
Serve immediately or refrigerate in an airtight container for up to 2 weeks.
Notes
This always tastes better the day after it's made, but there is no reason to wait to enjoy it!If you cannot find a certain ingredient like epazote or fresh Spanish oregano, feel free to omit it.