Salsa Verde Posted by our west coast FOOD GURU and Yoga Teacher: Candace Chwierut! For more info on Candace, read her Bio below, or visit: http://www.candacechwierut.com
Or, if you are in the Sacramento area, come check out one of her classes at Padme Yoga Center located at 1899 Alhambra Blvd, Suite 120. For a full schedule click: http://www.candacechwierut.com/yoga.html
The best part of this dish is the amazing blend of fresh flavors that awaken your pallet and enliven any dish. You can find most of these ingredients at your local farmer’s market or grocery store. If there are leftovers you can store the salsa in your refrigerator for 4-5 days and enjoy with eggs, rice and beans, or your favorite chips.
1 pound green tomatillo
1 or 2 large jalapeno peppers
1 medium-large Onion
2 garlic cloves
1/3 cup cilantro chopped
1/2 teaspoon ground cumin Salt and Pepper to taste
Preparation: Remove the dry husk from the tomatillos and rinse. Fill a medium sized saucepan with enough water to submerge tomatillos and jalapenos and bring to a boil. Lower heat to medium and allow them to boil for 4-6 minutes or until you can easily poke through a tomatillo with a fork. Remove the saucepan from the burner. Make sure to NOT DRAIN THE WATER from the pan.
Use a large spoon to transfer the boiled tomatillos and jalapenos into a blender. Add the remaining fresh ingredients. Then transfer enough boiled water so that it reaches half as high as the ingredients in the blender. Pulse blend until salsa reaches your desired consistency. I prefer slightly chunky. Enjoy!