Salsa Verde

Salsa Verde

Central America. They have peculiar smell and spicy taste. They are used for

different dishes and sauces. There are many species and varieties of chiles in

the world.

Chiles are differentiated by color - green, red and yellow,

and their structure-short, long, round. In addition, they also differ in their

tastes-for example, some are sweet, others spicy, yet others are spicy hot. They are used

according to their variety. For example the Serrano chile, which is the one I’m

going to use my recipe for this recipe, is used mainly for salsa. Other types

are stuffed, and so forth.

My friend Rita is Mexican, and she is someone whom I appreciate

dearly. She makes a delicious salsa verde. Today we went out for coffee and I asked

her to please give me the recipe for how to make salsa verde, and she did so happily.

We bought the ingredients for the salsa

verde before we came home. I was so

anxious to make it for the first time.

I made my first salsa verde! I was so happy with the

results. My friend said it came out

great! I think I just needed to put it

in the blender for a little bit longer—other than that it came out great!

Another kind of salsa containing peppers which I like a lot

is the sofrito.

Ingredients

6 Serrano chile (the more chiles, the more spicy the salsa

would be)

Cooking Instructions

Peel the tomatillos and wash. Remove the stems of the

chilies.

Boil in medium saucepan tomatillos with chiles (turning

occasionally, until they become yellowish, 15-20 or so), don’t over boil them

else they will burst. Remove from heat when yellowish and soft. Reserve the

water in which you boiled tomatillos and chiles.

Chill.

Bring tomatillos and chiles in a food processor or blender.

Blend. Then add the cilantro and garlic and blend again until it becomes a

smooth sauce.

Add a little salt to taste.

If you want the sauce more watery, add from the water which

boiled tomatillos and chiles that you previously reserved.

Serve over rice, meat, tacos, etc.