Amazing Green Salsa

This is Amazing Green Salsa!

Want to get movin' to the beat? Zumba on up to the salsa bar and try my Amazing Green Salsa. This salsa is tangy and wonderful! Its got really strong flavor!

Of course the secret is that it is so dadgum easy to make!

This recipe makes a great dip with corn chips or a lovely sauce for enchiladas. It's also yummy on fresh veggie salad. So lets get dancin'!



Amazing Green Salsa
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Please note that I have only made this with fresh veggies and have not tried it with canned/jarred items. These are typically in season during the summer and not hard to find at that time.

Head out to the garden (ya know or the market) and gather the following:

8 Tomatillos, leaves removed and fruit rinsed
8 Green chile peppers, blackened and peeled
1 Onion, chopped
1/2 cup White vinegar OR Lime juice
1 Tbsp. Salt
1 Tbsp. Cilantro (can be dried or fresh - if fresh double the amount, remove stems and chop fine.)
2 Tbsp. Garlic, minced
Cayenne to taste

Throw it all into the blender and pulse until it runs nicely through consistently. When you are happy with the Amazing Green Salsa texture -  pour it into a nice bowl for dipping or over your enchiladas.
If you want to save it for later - keep refrigerated in an air tight container.

I will post a photo eventually. We got a little excited with the last batch and finished it prior to taking a photo. So - I only had an empty bowl  ♥  **now UPDATED with photos!!**

A little more info I thought you  might like -

Tomatillos are funny looking little green veggies. Just remove and discard the leaves. The green orb beneath the leaves will feel sticky - just rinse this them running water until the stickiness is gone. I remove the little stem circle but I generally do not do a lot of chopping with tomatillos. If your blender or food processor is large enough to just throw them in whole - that will work. If not - you'll have to quarter them prior to adding them.


Amazing Green Salsa
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To blacken your peppers just make one slit from top to bottom. Then remove and discard the seeds and stem. Lay the meat of the pepper flat on the grill with the skin side down. Grill until black. Do this hot and fast. After removing the peppers from the grill place them in a non-melting container with tight lid. This should help loosen the skin a little. After allowing them to cool - use your fingers to pull the skin off the peppers. What you have left will be soft and wonderful. Just throw that in the blender - no more prep necessary.

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