Everyone who knows me knows my HUGE dislike for tomatoes. I am doubtful I will ever come to love a tomato…unless it is in a sauce of some sort with no chunks. Salsa is, in my opinion, one of the best creations ever (aside from cheesecake).
I made Garlic Marinated Chicken (recipe coming soon!) for dinner and I was in the mood for something a little different (chicken can be so boring). For some reason, green sauce/salsa seemed to peek my taste buds. So, off to work I went, and this is the result…this sauce is tangy and a little spicy, and it looks pretty to boot. It was ridiculously delicious on chicken tacos, and I can’t wait to try it on other dishes, as I am sure it will be beyond amazing (scrambled eggs perhaps?)! It’s super easy and you can adjust the spiciness to your liking. It makes a nice amount, and we had plenty leftover, so, it looks like tomorrow scrambled eggs are on the menu…
Sláinte!
- 1 lb tomatillos
- 1/2 onion (rough chopped)
- 2 serrano peppers (seeded)
- 1 Tablespoon salt
- 1 1/2 teaspoons minced garlic
- 1/8 cup lime juice (or to taste)
- 1 Tablespoon Penzey's Broken Leaf Cilantro*
- Remove husks from tomatillos and rinse well until no longer sticky. Slice into quarters and place in food processor.
- Add onion, serrano peppers, salt, garlic, lime juice and cilantro. Puree until smooth.
- Place sauce in a medium sauce pan and simmer for approximately 15 minutes, stirring occasionally, until slightly thickened. Skim foam off the top while simmering.
- Let cool, then store in refrigerator in pint-sized jars.
Adapted from Food Network: Daisy Martinez
*Normally we will use 1/2 cup fresh cilantro or you can omit.
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