Salsa Verde
Salsa Verde
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 10 to 12 tomatillos, husks removed and cut into quarters
- 4 garlic cloves, whole
- 1 small white onion
- 1 Serrano chili, seeded and chopped
- 1 tablespoon Fustini's Chipotle olive oil
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- water
- 1 bunch cilantro
- juice of 1/2 lime
- salt and pepper
Directions
- Place tomatillos, garlic, onion, serrano, Fustini's Chipotle olive oil and Fustini's Jalapeno Lime balsamic in a medium-size pot and cover with water. Bring to a simmer over medium heat and boil until tomatillos are soft - 15 to 20 minutes. Remove from the heat and let cool. Strain the mixture, reserving the liquid. Place vegetables into a blender and add enough poaching liquid to cover. Process until smooth, adding more liquid if needed. Once vegetables are processed, add cilantro, lime juice, salt, pepper and pulse to combine. Refrigerate until ready to use.
Leave a comment