Homemade Salsa Verde

The first time I ate salsa verde is when I first came to the US. I stayed with my friend’s family whose mom, doesn’t like to cook. One day I saw her just putting six pieces of chicken thighs into a crockpot/slow cooker and covered the chicken with bottled salsa verde from Trader’s Joe.

I judged her a little bit. Like she didn’t do anything, no cutting, nada. For me eating sometimes is a reward, all the work you put into cooking, which I love cooking so I don’t really see it as ‘work’ but the cleaning afterwards is when I work hard.

But color me surprise, the chicken turned out really tasty. I would’ve loved a little bit crispy on the skin but hey I spoke minimal English at the time also I’m not rude. Honest but not rude, someone told me once, the difference between honesty and rudeness is as thin as garlic skin. In this case, as thin as tomatillos outer skin.

---

Ingredients:

1 1/2 lb green tomatillos

1 medium white onion -chopped

At least 2 cloves of garlic -minced

1/2 cup cilantro leaves 

1 tbsp fresh lime juice

2 medium Jalapeño peppers -seeded and chopped

Salt to taste

Instructions:

• Prepare the broil oven on high.

• Meanwhile, remove the outer skin of tomatillos and rinse well. Then cut all tomatillos in half and place the cut side down on a baking sheet. Broil for 5-7 minutes to char the skins lightly.

• Remove from the oven, let it cool for about 10-15 minutes. Then place the cooked tomatillos into a blender or food processor.

• Add lime juice, onion, garlic, cilantro, Jalapeño peppers and pulse until all ingredients are finely chopped and well combined. 

• Add some salt to taste and let it cool in the fridge. Enjoy with some chips!