sauces, salsas, dressings

Salsa Verde

1 ½ pounds tomatillos, husked and washed

2 jalapenos, seeds removed

½ onion, roughly chopped

1 bunch cilantro, stems removed

2 cloves of garlic

juice of 2 limes

generous pinch of salt

Combine all ingredients in a blender and process until smooth. You may be tempted to add liquid, but do not. The tomatillos have plenty of liquid. It will help to push down the tomatillos until there is enough liquid to blend well. Season to taste.

Great topping on grilled salmon or halibut.

Makes a lovely braised salsa verde pork roast.

Or just to top a taco or with chips.

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