salsa verde

I made enchiladas last night.  The best part was that I made my own salsa verde. 

It's pretty simple to make and tastes sooo gooooodd.

You'll need

1 1/2 pound of tomatillos
1 poblano, 2 serrano, or 2 jalapeno peppers (depending on your heat preference)
          Blanched, seeded and chopped.
TBL lime juice
1/2 cup chopped onion
1/2 cilantro leaves
pinch sugar
2 cloves garlic

Peel off the papery skin of the tomatillos, cut them in half , place cut side down on a cookie sheet and broil 5-7 minutes. I drizzled a little olive oil over them first.

While they are roasting, cut up your onion and garlic and saute to soften.

To blanch the peppers, drop them whole into boiling water and leave for four to five minutes.  Then remove and immediately drop into icy cold water.

When I blanched mine, I realized too late that I didn't have any ice.  So, I improvised!

Place roasted tomatillos, lime juice, onion, cilantro, peppers, and sugar in food processor and blend.

This recipe makes about 3 cups which works out great for my 6 enchiladas that I make for just the two of us.

See?  I told you it was easy!