Green is Good

I will never understand why people buy Tomatillo Salsa or canned Verde Sauce.  I mean, I understand why they use it, for making lovely Pork Verde or "Green" Enchiladas, but I don't know why they BUY it when it is so easy to make.

Seriously, it is super easy and it tastes fantastic.  Let me show you how easy it is:

First I assembled my ingredients:
Tomatillos **, Jalapenos, Anaheim Chili, Garlic, and Onions.

Then after peeling my tomatillos, onions, and garlic, and removing the seeds from my chilies,
I cut them into 1 inch pieces. 

Then I added water, covered them and let them cook for 10 minutes.
I then let it cool for about 30 minutes.
(I did this for safety, but you do not need to as long as you know how to safely puree hot foods)

Finally, I blended it until smooth and seasoned it with salt.
(I used a blender but a food processor or stick blender will work fine.)

Easy, right?  And I can make it as spicy as I want (this one is pretty mild, because I am a wimp but feel free to up the spicy) and I know exactly what is in it.  The best part is it is customizable.  If you only eat red onion, use a red onion.  If you like it spicy use Serrano and jalapenos.  If you can't find a kind of chili in your area, feel free to substitute.  If you like it chunky like a salsa, pulse it until it is how you like it. Instead of pureeing it.

Use it how ever you would use your favorite canned or bottled brand.  I throw it over a pork roast and cook it slowly in my crock pot or slow cooker for 8 hours.  Now you have Chili Verde for burritos, enchiladas, taquitos, or to eat with tortillas rice and beans.  I have even poured some into my ground chicken while I was sauteing it.  Serve in corn tortillas with little Monterrey jack cheese, tomatoes, onions, lettuce, sour cream, avocados and you have some pretty spectacular tacos.

This is kind of a to taste recipe, but for those of you that need a recipe here you go:

Confessions of a Food Nerd Tomatillo Salsa

1 1/2 lbs tomatillos, peeled, cut into 1 inch pieces

1 large onion, cut into 1 inch pieces

4 garlic cloves, whole

1 jalapeno, stem and seeds removed, cut into half inch pieces (if you like spicy add more)

1 Anaheim, stem and seeds removed, cut into half inch pieces 

1 cup water

Place all items in a medium a saute pan or pot.  Cover and cook for 10 minutes,  let set for 20-30 minutes (this is for safety reasons)*.  Puree until smooth using a stick blender, blender, or food processor (basically what ever you have).  Season to taste.  Use however you wish (I actually put it in Ziploc bags and freeze it for meals for later).

If you do not have any way to blend it but would still like to make this, small dice your onion and tomatillos, and mince your chilies and garlic.  Cook with 1/2 cup water.  The flavor will still be there but it will be chunky with liquid.  

*BLENDER SAFETY:  Never fill your blender or food processor more then half way with hot food or liquid, yes this means you will probably have to blend in batches.  Remove the plastic stopper from your blender top and hold a clean towel (folded over several times) over the top of the hold.  If you don't have a way for the steam to escape, it will find a way to usually bringing the food with it.  Last thing you want is hot food exploding out of the blender and all over you and your kitchen.  Don't be afraid to use your blender with hot foods.  As long as you follow the rules, you should be fine.  If you are worried simply wait for your stuff to cool.  It is easy enough to heat back up if needed.

**Tomatillos are not green tomatoes but are actually related to goose berries.  They are actually quite tart in flavor, but not in a bad way.  They have skins or husks on them that need to be peeled before using.  When buying them, look for tight skins and firm tomatillos.  If all of the skins are loose choose the ones with the tighter skins, these are the freshest.  Loose skins, old tomatillos.  When the skins are removed the tomatillos will be slightly sticky, just rinse them off and you are good to go.