Thursday, May 9, 2013

Easy Salsa Verde

Green and pink are my all time favorite colors.  But let's focus on green for a minute, shall we?  Looking around right now I spot several things that are green; my wallet, my carryall bag, and my planner.  So, it's quite obvious to any passersby that I'm fond of green, lime and avocado green to be exact!  Green is just a happy color; it's bright, refreshing, fun and it's also closely associated with the onset of Spring and Summer which are happy and fun too.  Other than flowers and plants, one of the first things I think about when Spring roles around is being outside.  Cookouts. Baseball games. Float trips. Being at the lake. Or just being out is the back yard, I love it all. 
When I think of cookouts, bbqs, or any other outdoor parties I think of easy foods to bring or serve.  One of my favorite easy appetizers are dips.  They are versatile, most of them take little to no time to assemble and they can sit out with no maintenance.  Lately I've been on a salsa kick.  I mean I have a weakness for salsa anyway, but lately it's been more intense than normal.  I'm a sucker for it, what can I say?  I love all salsas, but lately I've been addicted to the green stuff.  My favorite color!  No, I'm not addicted to it because of the color...although that does hurt.  I love the flavor of it!
When I go to Mexican restaurants salsa is a must, as well as cheese dip and salsa verde.  I love the green stuff, it's so good.  Since my infatuation with salsa has grown immensly, I decided it was due time to make some of the green stuff at home.  This salsa verde is delicious, full of flavor and takes no time to throw together.  It's a matter of giving the ingredients a rough chop and then tossing them in the food processor and giving them a quick pulse to get that perfect salsa consistency.  The end result is nothing less than amazing.  Spicy, slightly sweet, a little tangy, light and fresh; this salsas got it all.  We enjoyed this batch not only as a dip but in some stacked enchilidas (recipe to come soon!) and it was amazing.           

Easy Salsa Verde

1 1/2 Lbs (approximately 5-6) Tomatillos, husks removed and quartered
1 Medium white onion, quartered
2 Cloves garlic, minced
1 Jalapeno pepper, quartered and majority of the seeds removed
1/2 Cup cilantro
1/2 Tbsp sugar
1 1/2 Tbsp vinegar
Juice of 1 lime
Salt and pepper, to taste


Combine all ingredients in a food processor and pulse to achieve desired consistency and to combine.  Taste, adjust seasonings if needed and chill for at least 2 hours before serving. 

Store in an airtight container, in the refrigerator for upto two weeks.

Recipe source: A Lynsey Original

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