Wednesday, August 19, 2009

Fresh Green Salsa

This can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips.

**What we did: On a sheet of tin foil: Layer chips, then shredded(cooked)chicken (I used the salsa chicken), then fairly thick layer of green salsa, then monterey jack cheese. Set oven on broil and cook until cheese is melted and slightly crispy. Serve immediately.

**We also used this on tacos.

We gobbled this up too fast, so maybe I'll get a picture on here before we eat this next...

10 tomatillos, husked
1 small onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers, chopped, seeds removed
1/4 cup chopped fresh cilantro
salt and pepper to taste

Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.

Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

**I also did a batch where I blackened the tomatillos first, and it was good.

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