This recipe is a family tradition, handed down from my mother. We ALWAYS had a jar of green salsa in the refrigerator as I was growing up, I try to keep that tradition going today. Besides using as a condiment, I enjoy bringing salsa and chips to our KPIX Studios and usually do once a month. In fact, one Christmas as a gift. I made 24 jars of salsa for newsroom coworkers, accompanied with a cookbook including pictures of how to make my salsa.
I have 3 restaurants that would love to sell my salsa, I just really don’t know how to go about it!READ MORE: COVID: Expert Says New Omicron Coronavirus Variant Likely Already in U.S.
IngredientsREAD MORE: 2 Men Shot Outside High School Football Game in Campbell
• 12 medium tomatillos, husked and rinsed
• Fresh hot green chiles, to taste (roughly 4 serranos or 1 jalapeno), stemmed
• 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
• Garlic cloves perhaps 4 (to taste!)
• Roughly 1/4 cup finely chopped onion
• Sea Salt
Toss chopped onions in a drizzle on warm olive oil and stir til soften OR you can add diced onion into the blender if you want the onion a little “stiff” in texture.
Boil water and drop in peeled tomatillos, whole chilies and garlic in the water until they soften…about 20 minutes
Drain water and place ingredients into a blender and add chopped cilantro….BLEND!MORE NEWS: Tavares, Nylander Lead Maple Leafs Past Sharks
Salt to taste. I return the sauce to the pot and let it simmer for about 20-30 minutes, stirring occasionally. I enjoy serving warm.