Tangy Tomatillo Salsa Verde

It's summer time here in Alaska and one of my husband's and I's favorite sunny day snack is homemade salsa verde with tortilla chips! I'm a bit of a sissy when it comes to spice, so this is my tangy take on a tomatillo salsa that is bound to satisfy everyone! 

This salsa verde is not only great by itself, but makes a great companion to tacos (my favorite is with tequila lime pulled pork tacos with goat cheese, recipe coming soon!)

It could also go well with a Mexican chicken dish or fajitas

*I usually buy a little over a pound of tomatillos due to the lack of availability of fresh produce in Alaska, a few of the tomatillos are bound to be not as high quality as desired*

Husk, inspect, and wash the tomatillos thoroughly then chop in half and add to the food processor.
Dice the pablano and bell pepper removing any seeds and imperfections then add into the food processor.
Add the chopped cilantro and garlic cloves along with the juice of the lime, cumin, and salt.

Blend in the food processor until it becomes the consistency of a finely blended salsa; you may need to scrap the sides of the food processor with a rubber spatula to fully incorporate the ingredients.

Pour the contents of the food processor into a medium size sauce pan and bring to a boil over a medium high heat.
Simmer for 10 to 15 minutes or until thickened to a desired consistency.
Pour into a glass container to cool.
Serve immediately or store in your fridge for up to one month.
Enjoy!

Tangy Tomatillo Salsa Verde

Ingredients:
-1 lb tomatillos, husked and washed
-1 pablano pepper
-1/2 Green bell pepper
-1/2 C. chopped cilantro
-2 cloves garlic
-1 lime
-1 tsp cumin
-1/2 tsp salt


Directions

- Husk and wash the tomatillos, then slice in half and add into a food processor.
- chop up the pablano and half of the bell pepper, dis-guarding any seeds, then add into the food processor, along with the cloves of garlic.
-Roll the lime on the counter to loosen up the juice, slice in half and squeeze the juice into the food processor.
-Add the cumin and salt, and blend well, stopping the blending once to scrape down the sides with a rubber spatula, then finish blending until it reaches a smooth consistency. It will be a bit watery.
-Add the mixture into a medium size sauce pan and bring to a boil over medium high heat.
-Simmer 10 to 15 minutes, or until the salsa verde thickens a bit.
-Pour into a glass container to cool.
-Serve fresh or store in your fridge for up to one month.


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