My new Kitch
As we had a nice sunny weekend and plenty of fresh produce I thought I would celebrate with salsa verde mexican style.
Mexican Salsa Verde from Veganomicon
10 tomatillos (husks removed) cleaned and diced.
1 teaspoon of olive oil
3 cloves of garlic (my wife has an intolerance to garlic so I didn't use)
1 jalapeño, seeded and minced
1 1/2 cups of vegetable broth/stock
juice of 1 lime
1 cup of loosely packed coriander/cilantro
Cook jalapeño (and garlic) in oil until fragrant,
Add tomatillos and salt, sauté until they soften and release moisture.
Add stock, bring to boil and cook on low heat for about 20 minutes
Cool down until not steaming and add coriander and lime juice.
Wizz up in a blender for 30 or so seconds
I had never tried tomatillos before and it was a refreshing change from a tomato based salsa.
Definitely a fan!