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Fresh Salsa Verde

From Athens Locally Grown

<p>There are many ways to make salsa verde (green salsa), but our Mexican daughter-in-law makes it very simply, like this. It is simply delicious served as a dip with corn chips, as a relish, or as a topping for veggies or meat dishes.</p>
Source: Martha Valencia Matthews (Entered by Janice Matthews)
Serves: about 1 cup; recipe is easily multiplied to serve more

1/2 lb. fresh tomatillos, husked
1 or more hot peppers (jalapenos, anchos, poblanos, chipotles, etc)
1/2 cup freshly chopped cilantro
2 T. freshly squeezed lime juice
1 clove garlic, peeled
to taste salt

Step by Step Instructions
  1. Place tomatillos and peppers in a saucepan. Cover with water and boil for 5 minutes, then drain.
  2. Put the drained tomatillos and peppers in a blender or food processor. Add cilantro, lime juice, and garlic. Chop to desired consistency.
  3. Taste, and add salt as needed.
  4. The salsa can either be served immediately, or (for better keeping quality) returned to the saucepan and simmered for about 20 minutes.