What Makes That Salsa, Verde?

Many Americans associate Cinco de Mayo with Corona and well tequila. POM enjoys the finer things in life. So let’s talk about some of our favorite snacks:  tortilla chips, guacamole, and salsa verde. The chips (we prefer Chicago’s own, El Ranchero brand) are normally purchased from the store, but the guac and salsa can be easily recreated at home. We all know the base of guac is avocados but to make salsa verde you require the Mexican fruit, tomatillos:

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Start with 2 lbs of tomatillos. Remove their paper like husks and half them lengthwise. Cook at 300 degrees on both sides for around 8-10 minutes (until tender). While they are cooking (then cooling in a large mixing bowl) mince a few cloves of garlic (throw in the same mixing bowl), dice a medium yellow onion and hollowed out jalapeño (Serrano pepper if you like it hot). Finely chop a large handful of fresh cilantro. Break out your immersion blender, grind up the tomatillos and garlic. You’ll be left with a relatively thin liquid. Thicken it up by adding the onion, jalapeño, and cilantro. Then stir in 1.5-2 teaspoons of Kosher salt and the juice of one large lime. Finally you’ll be left with the following:

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Now pop open a Pacifico Clara, pour into a glass and squeeze in a lime wedge. Salud mis amigos!

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