Shelly's Recipe

SALSA VERDE

Category: Salsa/ Gucamole

1 lb tomatillos, husked
2 jalapenos
1/4 red onion, sliced, plus 2 tbsp diced
1/4 bunch of cilantro, plus 1 tbsp chopped
1 tsp garlic powder
Juice of half of lime
1/2 tsp garlic salt, more to taste

In 1 quart sauce pot, place tomatillos and jalapenos. Cover with water. Bring to boil over high heat. When boiling point is reached, turn heat off and let stand in hot water until tomatillos are brownish in color 10-12 minutes. (Tomatillos can be bitter and sour if you don't cook.)

Meanwhile, place sliced red onion in blender with 1/4 bunch of cilantro, garlic powder, lime juice and garlic salt.

Remove tomatillos and jalapenos from hot water and let cool. When cool, remove stems from jalapenos. Add whole jalapenos sans stems, to blender. Half or quarter tomatillos and add to blender. Squeeze one or two tomatillos into blender so juice is at the bottom of the blender. Blend at medium speed until all is incorporated. If you need more liquid to get the blender moving, add a tablespoon or two of water.

Pour into serving bowl. Add remaining diced onion and chopped cilantro, stir. Salt and pepper to taste. Serve.