spring hill ranch's salsa verde

Name: Spring Hill Ranch's Salsa Verde
Prep time: 10 min
Cook time: 45 min
Cuisine: Southwestern
Ingredients: 1 teaspoon(s) kosher salt; 1 1/2 pound(s) (about 10) fresh medium tomatillos; 2 clove(s) garlic, roughly chopped; 1 1/2 ounce(s) (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 teaspoon(s) 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 teaspoon(s) sazo'n seasoning (recipe here at jap or available at latin or caribbean markets

71 Pinches 2 Photos

Wiley P

Sierra Vista, AZ

Updated on Oct 19, 2014

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

Rate

prep time 10 Min

cook time 45 Min

method Stove Top

yield Makes 1 quart

Ingredients

1 teaspoon kosher salt
1 1/2 pounds (about 10) fresh medium tomatillos
2 cloves garlic, roughly chopped
1 1/2 ounces (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 teaspoon 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 teaspoon sazo'n seasoning (recipe here at jap or available at latin or caribbean markets

How To Make spring hill ranch's salsa verde

Step 1

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.

Step 2

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.
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