Make Salsa Verde with Tomatillos!

With tomatillos harvested from PNG, you can make this delicious salsa recipe from Martha Stewart!

SALSA VERDE
Freshly prepared salsa verde is an addictive chip dip. Tomatillos are available year-round at Latin markets and some supermarkets.
Source: MARTHA STEWART LIVING, JUNE 2005
YIELD: MAKES 4 CUPS

INGREDIENTS
– Coarse salt
– 12 tomatillos (about 2 1/4 pounds), husks removed, rinsed well
– 2 cloves garlic
– 1 1/2 ounces fresh cilantro (about 1/4 bunch), stems included
– 1 jalapeno chile, ribs and seeds discarded, flesh coarsely chopped
– 1 small white onion, finely chopped
– Freshly ground pepper

DIRECTIONS

  1. Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.
  2. Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.

COOK’S NOTES
Salsa can be refrigerated in an airtight container, up to 1 week.