Spring Hill Ranch's Salsa Verde

Name: Spring Hill Ranch's Salsa Verde
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Makes 1 quart
Cuisine: Southwestern
Ingredients: 1 tsp kosher salt; 1 1/2 lb (about 10) fresh medium tomatillos; 2 clove garlic, roughly chopped; 1 1/2 oz (about 1/4 bunch) fresh cilantro; 1 or 2 jalapeños, stems, seeds and veins removed, roughly chopped; 1 small spanish (white) onion, roughly chopped; 1/2 tsp freshly ground black pepper; OPTIONAL (BUT HIGHLY RECOMMENDED):; 2 medium new mexico #6 or big jim green chiles, roasted, peeled and finely chopped (or 1 4 ounce can chopped green chiles); 1/2 tsp sazo'n seasoning (recipe here at jap or available at latin or caribbean markets

By Wiley P
@WileyP

Not everyone is aware that good Southwestern Salsa, like New Mexico chile sauce, is available in two colors: Red (salsa roja) and green (salsa verde). Where the red salsa highlights the tomato, green salsa is all about it's relative, the tomatillo.

Here at the ranch, we normally have both red and green in the 'fridge, just as we do the chile sauces. It's not that one is better than the other, it is more that they both add freshness and wonderful spice to just about everything!l

Rating:

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Comments:

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Serves:

Makes 1 quart

Prep:

10 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

Add to Grocery List

1 tsp

kosher salt
1 1/2 lb

(about 10) fresh medium tomatillos
2 clove

garlic, roughly chopped
1 1/2 oz

(about 1/4 bunch) fresh cilantro
1 or 2

jalapeños, stems, seeds and veins removed, roughly chopped
1 small

spanish (white) onion, roughly chopped
1/2 tsp

freshly ground black pepper
OPTIONAL (BUT HIGHLY RECOMMENDED):
2 medium

new mexico #6 or big jim green chiles, roasted, peeled and finely chopped (or 1 4 ounce can chopped green chiles)
1/2 tsp

sazo'n seasoning (recipe here at jap or available at latin or caribbean markets

How to Make Spring Hill Ranch's Salsa Verde

Step-by-Step

Bring a medium saucepan of water to a boil. Add the salt. Cook the tomatillos until they pale, about 5 minutes. Drain and cut them into wedges, then put them in a food processor. Add the garlic, cilantro, jalapeños, onion and pepper. Process nearly to a purée. Of using, add the green chiles and/or Sazón.
Transfer the salsa to a medium saucepan. Bring it to a simmer over low heat. Cook until it has thickened a little, about 15 minutes. Adjust the salt and pepper if needed. Can be stored in the refrigerator in an air-tight container a week or maybe two.