Salsa Verde is perfect the perfect topping to almost any taco. The tangy tomatillos pair beautifully with pork, chicken and fish. This salsa recipe makes quite a bit but you can freeze half if you won’t use it all in the next week.
Salsa Verde:
2 garlic cloves
3 serrano chili peppers – check heat levels and use more or less depending on how hot you want to go
1 kilo (2.2 pounds) small green tomatillos, husks removed
3 cups water or chicken stock
1 cup cilantro
½ cup sour cream
Boil the garlic, chili peppers and tomatillos in the water or chicken stock until tomatillos darken in color but are still firm. Place garlic, chili peppers and tomatillos in a blender. Fill half way with water or chicken stock and blend. Add cilantro and blend. Let cool slightly and add sour cream and blend. Transfer to a pot and simmer on low until reaches desired thickness. Taste and add salt if needed.
For information on taking a cooking class with me, in-person in Huatulco, Mexico or online:
http://www.HuatulcoCookingClasses.com
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Jane Bauer 