Phase 2 is Salsa Verde with Extra Green

Look at all the lovely strata! Do they know they are about to be CHOPPED TO BITS??

Look at all the lovely strata! Do they know they are about to be CHOPPED TO BITS??

Yes, yes, will be posting soon about what all the phases add up to (MATHS, UGH) but a key component is salsa. I had tried different commercially available salsas but invariably you a) don’t get as much as you want, b) have to keep an eye on the salt, and for me c) they are all chunky and I can’t stand onions.

I had found a delightful salsa verde with green olives in our local Publix that I didn’t have to do much post-purchase blenderizing to achieve a consistency I was happy with (i.e. no chunks) but it was pretty salty.

The last batch of salsa verde I made, I threw in a very ripe mango and it added such a wonderful sweetness that really set off the slight heat. This is a recipe you can really do pretty much whatever you like to customize. A big blender full makes enough for a jar for snacking with chips or veggies later plus for the impending chicken bowl recipe.

The basics:

Between 8 to 10 tomatillos (take the husks off, throw away or compost)

Some garlic (up to you really — I use squeeze minced garlic and just glop out about a tbsp.)

Some onion — I used about a half a small one but you may like lots!

1 to 2 jalapenos (use less if you don’t like heat and leave the seeds out)

Some lime juice — I used about 3 limes this time

Some cilantro — I used a lot because I love the flavor (probably at least 1/2 cup)

A bit of salt to taste (I didn’t use much, maybe 3 twists from the grinder)

Pepper to taste (same as the salt, maybe 3 or 4 twists from the grinder)

The flair:

One small green apple — I happened to have a ginger gold from a local orchard (note to self, buy more of these apples).

One can of fresh cured green olives — had never seen these before but they have way less sodium than the usual salad olives and such a mellow flavor.

The end result of some super NINJA chopping action to ensure no evil onion chunks.

The end result of some super NINJA chopping action to ensure no evil onion chunks.

Squish it up:

I prefer my salsa extremely blended so I let it go in the blender (NINJA, GO GO GO) until I can’t see any visible chunks of onions. The tomatillos do have small seeds and if you left the seeds in your jalapenos, those will be there too — otherwise everything should be nice and tiny.

Store it in a tightly sealed jar or other container and it should keep in the fridge for about a week (if it lasts that long because you ate it all…) and will continue to combine all the tasty flavors and become even more delicious.

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One response to “Phase 2 is Salsa Verde with Extra Green

  1. Pingback: Growing a Salsa and Pickle Garden | RAWR! Foods...·

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