I’ve made a lot of salsa in my life. When you live with Rickey Jones, you don’t really have a choice: you eat salsa, you buy salsa, you make salsa…it’s a fact of life! This recipe, is one I really like because I like verde. I use it as green salsa or even as a dip.
The ingredients listed below are what my original recipe called for, but you are going to have to make this one to suit your taste. It is not nearly hot enough for Rickey so I use more heat. I would suggest that you consider what your family likes, the size of your family, and how often you eat salsa and then use these as a guideline only. Remember that fresh salsa will only keep about 10 days or so, and it must stay in the fridge.
1 1/4 Pound of Tomatillos
1/3 Bunch Cilantro (start with less)
1/2 Bunch Green Onion (or about 1/2 medium onion)
1 Clove Garlic
1 Large Avocado
Salt, to taste
Today, I am going to use a food processor to blend my ingredients. What appliance you use depends on whether you like a chunky salsa or a thinner salsa. Mine is very powerful, and I can actually put everything in it at once and just turn it on. If you are using a blender, you will probably need to follow the instructions below.
1. Because I can’t usually buy organic, I wash and then soak every fresh ingredient we eat in our veggie wash.
2. Peel the tomatillos, cut in pieces and put them in the food processor or blender first. You might even want to pulse these a bit to get enough juice to make the blades move easier when you add other ingredients.
3. Remove the stem and seeds from the jalapeno, cut into pieces and add to food processor. Pulse.
4. Cut the garlic clove into pieces, peel the avocado, removing the seed, and add to the food processor. Pulse.
5. Add the the rest of the ingredients.
6. Turn on food processor or whatever appliance you are using and blend until you have the desired texture.
If you see that your salsa is too thick, too bland, etc. simply add more of the desired ingredients.