SALSA VERDE

Using green tomatillos, this is a great salsa that you can make as mild or hot as you like.

INGREDIENTS:

Tomatillos, 7

Onions, 2 quartered

Garlic, 1 whole head

Cilantro, 1 bunch

Hatch peppers, 2 Cups

Jalapeno peppers (I used 12)

Serrano peppers ( 3)

Thai peppers (7)

Water, one cup

DIRECTIONS:

Cover a cookie sheet with aluminum foil and on it place the whole tomatillos, garlic pealed, onions quartered, hot peppers with the stems cut off. Drizzle with olive oil, then sprinkle with salt and pepper. The amount of peppers you use it totally up to you…I like it hot…really hot, so I used a total of 22. But you can even use one…taste as you go and make it as hot as you like. Bake at 350 for 40 minutes then combine all ingredients in a blender until smooth.

It is Sunday again and the family…13 tonight…will be here in about two hours. We always make fresh pico when we are having grilled chicken and tortillas, but today I wanted something a little different than a red pico. Tomatillos are in season right now, so I sent my husband to the store to buy seven and decided to make Salsa Verde. I’ve had Chili Verde many times…purchased it in a bottle, in a can and served in many restaurants…and it was good, but nothing compares to how incredibly amazing it tastes when you make it yourself. You’ll be surprised how easy and quick it is to make, and you can be the judge on just how hot you want to make it. It’s super tangy, bursting with flavor, creamy and good on just about anything from a plain chip to a topping on all Mexican food…it will make you do the happy dance…it really is that good.

Peel the garlic and the onion and place on the cookie sheet.

Onions and garlic are pealed, and I cut the stems off of the peppers.

What a beautiful bunch of ingredients to go into the oven to roast.

Drizzle olive oil over everything, sprinkle with salt and pepper and place in the oven at 350 for 40 to 60 minutes. They will be “mushy” when pressed with a fork, when they are perfectly done.