While I love red salsa, a good salsa verde is often my first choice. This is simple and easy, especially when fresh tomatillos are abundant at the farmer's markets in the North East. 1 ½ lbs tomatillos, husked of their papery skins ¼ lb jalapenos, seeded 1 small bunch of cilantro, finely chopped salt to taste 3 cups of hot water or vegetable broth Bring jalapenos to a simmer in broth or water Cook until tender (about 5 minutes) Add tomatillos Cook another 5 minutes until jalapenos and tomatillos are soft Whir in a blender, removing small insert in top When salsa is a your desired consistency, Place in a serving bowl Add chopped cilantro Serve or reserve for later |