Salsa Verde, version #1

Since tomatillos are still coming in my garden, I might just get this posted in time for someone else to try it.  I’ve been so delayed in publishing other recipes!  This is one of the recipes that I cobbled together from a few others; it’s nothing original, but it is tasty!!

Though it’s not a canning recipe, it keeps quite well in the fridge.

Use as salsa with chips, spoon a bit on eggs or on top of chili, or stir into rice.  It has a great fresh, green flavor, but not too hot (you can adjust the heat upwards if you like.

3 jalapenos, stemmed and seeded (red, if you have them)
1 # tomatillos, husked and boiled in salted water for 10 minutes
1 small yellow onion, roughly chopped
1 clove garlic, peeled and roughly chopped
1/2 t. salt
1/4 c. fresh cilantro (ESSENTIAL that it’s fresh)

Put all ingredients in blender or food processor until evenly chopped. Heat 2T. oil in a saucepan and cook over medium-high heat, stirring CONSTANTLY for 5-7 minutes.  Let cool, pour in jar and store in the refrigerator (up to 6 weeks or so. We’re going on 1 mo with no changes in flavor or color yet).