Salsa Verde
Traditional green chile condiment for Tex-Mex food
- 1 white onion (peeled, trimmed, and quartered)
- 1 lb tomatillos (husks removed, quartered)
- 1 bunch cilantro
- 1 head garlic (cloves separated and peeled)
- 2 jalapeno peppers (stemmed and seeded)
- 2 quarts water
- salt and pepper to taste
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Place the onion, garlic, tomatillos, and jalapenos in a large sauce pan
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Add the water and bring to a boil.
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Reduce heat to a medium boil and cook for 45 min to an hour, until vegetables are all very soft.
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Place the vegetables and the liquid in a blender, add the cilantro, and blend until smooth.
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Season to taste. Store refrigerated for one week, or frozen for up to 6 months.
Chef J. - The Culinary Evangelist 
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