Salsa verde is made with tomatillos, an interesting and very prolific plant.  The plant is very different from tomato plants, and the fruits have a papery husk on them.  The picture above is the husks that come off the tomatillos.  And an onion skin snuck in there too.

I was not originally a fan of salsa verde.  It didn’t look appealing because it was kind of green (verde).  One day Rob Teale gave us a jar and I LOVED it.  So creamy.  It brings out the flavour of other foods really well.  We got Rob’s recipe and copied it below with a few minor modifications.

5 cups chopped tomatillos

2 cups chopped peppers

4 cups chopped onions

1 cup lemon bottled juice

¼ cup chopped garlic

½ cup fresh cilantro

1 Tbsp cumin

3 Tbsp dried oregano and 3 Tbsp fresh oregano

1 Tbsp salt

1 tsp pepper

Mix everything together and bring to a boil. Simmer until desired consistency. Bottle in pint or quart jars and place in boiling water bath for 20 mins. **Rob strains the juice off the tomatillos after he chops them and then boils it down in a separate pot. It saves time. **