Freshly prepared salsa verde is an addictive chip dip. Tomatillos are available year-round at Latin markets and some supermarkets.
- Yield: Makes 4 cups
Source: Martha Stewart Living, June 2005
- Coarse salt
- 12 tomatillos (about 2 1/4 pounds), husks removed, rinsed well
- 2 cloves garlic
- 1 1/2 ounces fresh cilantro (about 1/4 bunch), stems included
- 1 jalapeno chile, ribs and seeds discarded, flesh coarsely chopped
- 1 small white onion, finely chopped
- Freshly ground pepper
Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.
Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.