Easy Green Salsa

(The One My Dad Would Have Approved Of)

Here we are, in the middle of a South Carolina fall weekend. The leaves drift across the yard with every gust of wind, and I’m wondering just how long it’s going to take to rake our new backyard. Then Joe walks in and asks, “What’s better than that restaurant-style salsa you just made?”

Without missing a beat, he answers his own question: “A green salsa. You know, the kind you’d put on chicken enchiladas.”

It took me a little while to think it through and do some memory juggling, but I believe I finally got it. My dad was a master salsa maker. If he had ever become famous for anything, it should have been for his ability to make incredible salsa. Give that man a handful of ingredients from the backyard, and somehow, he’d turn them into the most delicious thing you could imagine.

This recipe reminds me of those simple, flavorful salsas he used to make.

The best part? It’s incredibly easy.

I promise.

It’s fresh, tangy, and delicious. It pairs perfectly with chicken, pork, and, of course, a pan of cheesy enchiladas. Whether you’re spooning it over dinner or eating it straight from the bowl with tortilla chips, this green salsa is one you’ll want to make again and again.

Ingredients

• 7 to 10 green tomatoes (tomatillos), peeled and washed.
• 3 garlic cloves, peeled.
• 1/2 medium onion, peeled and cut into pieces
• 1 to 2 Serrano peppers (we like our salsa spicy, always 2) remove stems
• 3 Jalapeno peppers, remove stems
• Lime juice of 1 lime, 2 limes if the first one isn’t very juicy.
• A handful of cilantro
• 1 tbsp Knorr Chicken Bouillon
• kosher salt to taste
• Cumin to taste

Instructions

1. In a large saucepan, bring 1 quart of water to a boil.
2. Once the water is boiling, carefully add the tomatillos and peppers.
3. Cook until the tomatillos soften and begin to turn from a bright green to a light yellowish-brown color, about 8–10 minutes.
4. Using a slotted spoon, remove the tomatillos and peppers from the water and transfer them directly to a blender (or a molcajete, if you have one). Do not discard the cooking water.
5. Add the boiled tomatillos and peppers to the blender along with the garlic, onion, cilantro, chicken bouillon, salt, cumin, and ⅓ to ½ cup of the cooking water. (I like to add one pepper at a time and blend to taste test for spiciness before adding them all)
6. Blend on low speed until the salsa reaches your desired consistency. For a chunkier salsa, blend briefly. For a smoother salsa, blend a little longer.
7. Pour the salsa into a bowl and allow it to cool slightly.
8. Taste and adjust the seasoning as needed. Add additional salt if desired, then stir in the fresh lime juice.
9. Serve with tortilla chips, spoon over enchiladas, or use as a topping for chicken, pork, tacos, and your favorite Mexican inspired dishes.

Add peppers one at a time if you’re unsure about the heat level. You can always add more peppers, but good luck taking them back out!
Salsa will firm once cool down, you can either add more water or do a quick stir with a spoon.