I posted the other day about a fabulous cinco de mayo meal and promised to include some recipes. Here is the recipe for the salsa verde Siobhan and I made, we basically winged it which is why the ingredients listed are a range and not exact. Be sure to have extra ingredients on hand to add to taste as needed. If you don’t like a lot of heat be sure to seed the peppers!


Salsa Verde

1 1/2 lb tomatillos
1/2-1 chopped white onion
½- 1 cup cilantro leaves
1 Tbsp fresh lime juice
2-3 Jalapeño peppers and 1 serrano pepper
1-2 garlic cloves
Salt to taste

Preheat oven to 400 degrees. Remove husks from tomatillos and rinse. Cut tomatillos in half and place on a foil lined baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Roast tomatillos for about 15-20 minutes. Put tomatillos, lime juice, onions, cilantro and peppers in a food processor and pulse until all ingredients are mixed. Season to taste with salt.