We made two kinds of salsa yesterday. Today we fried up some tortillas and ate it. The Salsa Verde (green one) is Heaven! I brought some home, too.
3 ounces fresh tomatillos, husked and washed
1 serrano, stemmed and seeded (or not seeded--there is a lot of heat in the seeds)
1/2 ounce cilantro, chopped
2 ounces yellow onion, chopped
2 garlic cloves, roughly chopped
1/2 vegetable oil
3 fluid ounces vegetable or chicken stock
as needed salt
Boil the tomatillos and serranos in salted water until tender, 10-15 minutes. Drain. Place them in a blender with the cilantro, onions, and garlic. Process until almost smooth. Heat the oil in a medium skillet over medium-high heat. When the skillet is hot, pour in the puree and stir constantly until it is darker and thicker, 4-5 minutes. Add the stock, bring to a boil, reduce the heat to medium, and simmer until thick enough to coat a spoon, about 20 minutes. Season with salt. Serve immediately or cool, covered, in the refrigerator.
17 1/2 ounces tomatoes, seeded and diced
3 1/4 ounces minced onion
2 3/4 ounces diced green peppers
2 garlic cloves, minced
1 tablespoon cilantro, chopped
1 teaspoon oregano, chopped
2 fluid ounces lime juice
1 jalapeño, minced
1 fluid ounce olive oil
1/4 teaspoon ground black pepper
2 teaspoons salt
Combine everything and adjust the seasoning. Cover and refrigerate.