Recipe: Green Salsa

No huge, life-changing insights today. I want to share with you a favorite recipe. I've made it a few times now, and every time I make it I wonder why green salsa is so under-rated. Either that or it's under-created... I know so many people who LOVE green salsa. I know maybe two people who make it. 

People....this is a problem. ;)

I'll cut to the chase. Here's the recipe. I don't know how to do the fancy recipe files, so you'll have to bear with me and just read it like regular blog post content. 

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Green Salsa
Makes 4-6 cups salsa

Ingredients:
8 tomatillos, husked and rinsed
1 small yellow onion, peeled and coarsely chopped
2 teaspoons minced garlic
4 ounces green chiles (one can)
1/4 cup (I use more) fresh cilantro
1 jalapeno, seeded
salt

Broil the tomatillos, onion, and jalapeno in the oven for 5-10 minutes or until blackened. (You don't want to miss out on the awesome flavor this adds to the salsa!)

Place all ingredients in your blender or food processor and process until soupy. 

It will be quite warm from the broiled ingredients. Chill in the refrigerator a few hours until cool. Then serve with tortilla chips and enjoy! 

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If you prefer your salsa quite hot, there are a few things you can do. Leaving the seeds in your jalapeno is probably the easiest option. You could add another jalapeno. Or, as I recently learned, the jalapenos with the spidery brown scars all over them are hot, and the pretty and smooth all-green ones are mild. Who knew!? So if you're not a fan of heat, choose a smooth one, and if you love that heat in your salsa, choose one with a bit of brown on it.