In keeping with Cinco de Mayo, and to make use of the abundant harvest of cilantro from our garden, we offer for your consideration a simple and delicious salsa verde. As with most salsas, fresh ingredients are key.
- 1 lb fresh tomatillos
- 1 large white onion
- 3 cloves garlic
- 1 packed cup chopped fresh cilantro
- 1 jalapeno (you decide whether you want the heat of the seeds)
- 1/2 lime, juiced
- 1 tablespoon white vinegar (this ingredient is a bit controversial in traditional salsa circles, but we like it)
- 1 tsp cumin
- Kosher salt to taste (start with 1/2 tsp – remember, chips are salted)
Husk, wash, and quarter the tomatillos. Rough chop the onion, garlic, and jalapeno. Add all ingredients to a food processor and process until smooth. Transfer to a saucepan and simmer for about 15 minutes, until reduced to desired consistency.
Enjoy with your favorite corn chip or, even better, spooned on top of carne asada.
Feliz Cinco de Mayo!
* Editor’s Note: Second day discovery: letting this already yummy salsa sit in the fridge overnight deepens and improves the flavor fourfold!