I finally decided to woman-up and learn to make salsa. This was one of the few food items it never occurred to me to make. For one thing, I don’t use salsa that often. And, for another, I envisioned lots of ingredients and lots of mincing.
But after washing and storing yet another plastic container that held my favorite store-bought salsa, I made up my mind to make my own. (I was running out of storage space – and, really, how many containers does one need?!)
I did my usual research of various recipes and then came up with my own – fine tuning it after the first attempt. I was surprised at just how easy salsa is to make. Since Salsa Verde was a success, next time: Salsa Roja!
SALSA VERDE – makes 2 cups
- 1/2 lb fresh tomatillas
- 1 jalapeño chili
- 1 green bell pepper
- 1/2 cup white onion, chopped
- 3 T fresh cilantro
- 1 T fresh parsley
- 1/2 tsp salt
- 1 tsp lemon juice
- 1 tsp lime juice
- 1/4 tsp ground cumin
- 1/4 cup water
In upper third of oven, broil the tomatillas, jalapeño, and bell pepper. When tops start turning black, flip them until that side turns black, too.
Remove stem ends of jalapeño and bell pepper. Slice open and discard seeds.
Place all ingredients into a blender or food processor. Pulse on a high speed until salsa is consistency you like. Adjust seasoning, if needed.