Here we go with Day Four of Dip Week here at Manly Kitchen. So far, I’ve posted my Eleven Layer Mexican Dip, Smooth and Creamy Bean Dip, Avocado Cream and Green Chile Cream. I’m posting a new dip recipe every day this week, all the way through Saturday. Then on Sunday, I’ll post a baked, layered dip to finish off the week with a bang. You can add also these, and this one, and maybe some Manly Guacamole, then call all your friends. Tell them to bring a six pack and a bag of chips. And hurry!
Now, you can buy salsa verde by the jar, or you can get a thinner version in small cans. But if you want to do something better, and be able to adjust the taste to your liking, the only way to do that is to make it yourself. And it’s not all that hard. Chop everything up and blend it. NO big deal.
Most people think of a red (Colorado) sauce when they think chili, but Chili Verde deserves a place in your recipe box right next to it. It’s great with chicken, pork and shrimp, and it can be used in other recipes as well. (They’re coming; be patient.) I’ll admit there have been times when I’ve been so busy that I’ve made Chili Verde with sauce right out of the jar. But I’m telling you – home made is SO much better!
Man! I’m getting hungry just thinking about this. Let’s get started so I can go get something to eat!
1/2 white onion
1/2 cup cilantro leaves
1/2 teaspoon garlic powder
pinch of sugar
Remove husks (that papery outside skin) from tomatillos. Slice off the very top, then cut into quarters.
Roughly chop half of a white onion.
Chop up 1/2 cup (loosely packed) cilantro leaves.
Chop 1 to 3 jalapenos, depending on how hot you want it. I find it’s best to remove the seeds.
Put tomatillos, onion, cilantro and jalapenos in blender.
Juice one lime into the blender and add garlic powder and sugar.
Put the top on the blender and pulse 5 or 6 times. This will produce a chunky version of the salsa. If you want it smoother, continue to blend a few seconds at a time until you have the consistency you desire.
You can serve this salsa straight out of the blender, but his is a recipe that gets a LOT happier if you let it refrigerate for a few hours or overnight.
This is a great salsa for Chicken Street Tacos, by the way.
Have fun with this one and keep the recipe handy. You’re going to want to serve this a LOT! And don’t forget to…
Play with your food!
Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.