I adore salsa verde. Usually when we get it at a restaurant it is insanely hot. Only because hubby always orders the crazy hot death salsa and they usually use salsa verde as the vehicle to deliver death peppers. 😉 This salsa was very mild. The instructions in the recipe asked that you remove the seeds and ribs from the jalapeno. Next time though I won’t do this, but only because I like a little kick.
This salsa was delicious and a perfect topping to Creamy chicken taquitos and Mexican sour cream rice (recipes coming later this week). It would also be delicious with tortilla chips and an icy cold beverage.
Thanks to Pink Parsley for showing me this great recipe!
When I made this I doubled the recipe below because well, frankly, running out of salsa is just not acceptable.

Prep Time: 15-20 Minutes

Salsa Verde
Adapted from Rick Bayless, Mexican Everyday

•4-5 medium tomatillos, husked, rinsed, and halved (about 8 ounces)
•2 large garlic cloves, peeled
•1 jalapeno
•about 1/3 cup loosely packed, roughly chopped cilantro
•1/2 small white onion, chopped
•juice of 1/2 lime
•salt

Heat a large, nonstick skillet over medium-high heat. lay the garlic, tomatillos, and jalapeno in a single layer, laying the tomatillos cut-side down. Cook for 3-4 minutes, or until the tomatillos are well-browned. Turn everything over and brown the other side (the tomatillos should be very soft). Remove the tomatillos and garlic and add to a food processor or blender, and cook the jalapeno on all sides before removing to a cutting board.

When the jalapeno is cool enough to handle, peel the shriveled blackened skin, halve, and remove ribs and seeds. Roughly chop and add to the food processor as well.

Add 1/4 cup of water, onions, and cilantro to the food processor, and blend to a coarse puree. Pour into a dish and add more water if necessary, to give the salsa an easily spoonable consistency. Add lime juice and salt to taste (usually about 1/2 tsp salt).