picture sourced from Thedailygreen.comDid you go to the market last week to get things for a special dish and now you're stuck with a bunch of some kind of herb you don't know what to do with? Last night, having to use up some cilantro, I was inspired to make a salsa, which Joey and I ate with grilled cheese. It was so good, I can't wait to make it again.
What you need:
Enough shucked and washed tomatillos to place in a large microwave safe plate
A bunch of cilantro
Dry oregano to taste
salt to taste
A serano chile
two garlic cloves
a small red onion
Cut four slits into each tomatillo. If you haven't already, remove and discard any part of the fruit that looks bruised or like it's going south. On your plate position all the tomatillos in one layer and add a little salted water to the plate. Cover and microwave for 3 minutes, or until tender.
What you need:
Enough shucked and washed tomatillos to place in a large microwave safe plate
A bunch of cilantro
Dry oregano to taste
salt to taste
A serano chile
two garlic cloves
a small red onion
Cut four slits into each tomatillo. If you haven't already, remove and discard any part of the fruit that looks bruised or like it's going south. On your plate position all the tomatillos in one layer and add a little salted water to the plate. Cover and microwave for 3 minutes, or until tender.
Meanwhile clean the serano, remove the seeds for a mild salsa,or leave in for fire. Open it lay it flat and heat in a toaster oven until it puffs up.
Clean your cilantro, keeping only the leaves, and set aside in a colander.
Next slice your garlic and onion.
When your tomatillos are done, add all the stuff above and put in food processor. For a smooth salas, process in small batches. We ate this warm, but you can also cool it in the fridge before serving. It was muy rico.
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