Lucia's Salsa Verde

While working at the bakeshop, I met a sweet lady who was from Mexico.  Her name was Lucia.  She loved to cook and was responsible for the delicious "Taco Tuesday" menu.  She was the real-deal.  Eventually she returned to Mexico and left us this yummy recipe.  This is her version of Salsa Verde.  I love it!

Lucia's Salsa Verde
2 lbs green tomatillos, husks removed and rinsed
2 whole jalapenos
3 garlic cloves
1 Tbsp salt
1/4 of a large white or yellow onion (softball size)

First, let's clean the tomatillos.  They will most likely come with the husk on them.  Tomatillos are not green tomatoes.  They are in the gooseberry family.  I have never made this recipe with green tomatoes, so I don't know if the flavor would change or not.  Tomatillos are pretty tart little things.

Remove the husk.

The skin will be slightly sticky, so you'll need to rinse them under warm water.

Place the tomatillos and jalapenos on a baking sheet and broil in the oven until charred. 

 Flip them over and char the other side.  Remove from oven and allow to rest on the stove top while assembling the other ingredients.*
 

In a food processor or large blender, add garlic and onion.  Process or blend until very finely chopped.  You'll need to scrape down the sides and repeat.  Add the tomatillos and process.

*You can choose to leave the skin on the jalapenos, or if you want to remove it, place the jalapenos in a plastic baggie when they come out of the oven so they can steam.  When they've cooled enough to handle, use a paper towel to remove the charred skin.

Cut the stem off of the jalapeno and slice in half, scrape out the membranes and seeds.  Chop and add to the blender.  Process until smooth.  Season with salt and pour into a storage container to refrigerate overnight.

This is so good!!!  Thank you Lucia!

YUM!