Salsa Verde Recipe !!

                                           


Easy and tasty this Salsa Verde is one of my favorites. I have posted the Guatemalan Chirmol before which uses tomatoes instead of tomatillos. Fun fact,  Chirmol actually translates to smashed tomatoes as I recently found out.
Another bit of info is try to find larger tomatillos, this application can also be made with green tomatoes and note I do not use Orageno in this recipe.

Ingredients

6 ea tomatillos
1 ea large white onion (slices 1/2 inch round)
2 ea red tomatoes ( I used Roma's)
12 cloves garlic
2 Serrano chilies
2 tbs red or white vinegar
1 bunch cilantro
S&P to taste

Heat a cast iron pan or grill, place tomatillos, tomatoes, onion and chili's and grill turning occasionally but allowing outside to char or turn black. Cook 10-15 mins, the ingredients should be firm not mushy.
Pull from grill and place in food processor, add garlic cloves, cilantro, chilies ( start by adding one chili and check for heat), add vinegar and blend until semi smooth, S&P to taste. There you have this simple Salsa Verde to be served hot or cold.
Last night I had this Salsa Verde atop grilled Steelhead Trout with Chimichiri Rice and grilled Asparagas, I paired it off with a 2009 Beringer Cabernet Sauvignon which I find compliments the heat of the spices with its lite sweetness, Enjoy !!