First I saw it here.  Then I saw it here.  Whenever we go out for Mexican, I gravitate toward the items with salsa verde yet for some reason I never tried to make it at home.  I finally decided to give it a try because they made it look easy.

First I will say if I do this again, I will look for tomatillos on sale.  I paid more to make my own than I would have for the gourmet jarred variety.  (Tomatillos were $5 a lb.)  Second, I will add more heat.  Otherwise, it was quite yummy!

Salsa Verde

1.5 lbs tomatillos

1 sweet yellow onion

5 cloves of garlic

1/2 cup fresh cilantro leaves

Juice of 2 limes

2 jalapeno peppers (seeded if you want it cooled down – next time I won’t seed them)

1 serrano pepper (seeded if you want it cooled down)

1 Tbl red wine vinegar

1 Tbl sugar

1 tsp salt

1 tsp black pepper

Remove the papery husks from the tomatillos and wash off.  Slice each in half and put them cut side down on backing sheet.  Pop them under the broiler until the tops are slightly browned/blackened (about 6 min).  Then put everything in the food processor and pulse until mostly smooth.

Now what?  It was too late to make my chicken enchilada recipe, which is my favorite application for salsa verde at home.  I decided to make it faster by making it a casserole instead of rolling all of the enchiladas.  In my house, laziness is often the mother of invention.  So, I made up the filling for the enchiladas and then layered them in a round casserole dish with tortillas.  It wasn’t pretty but it was quite yummy.  For those who like details – spray the casserole dish with cooking spray.  Put 1 flour tortilla on bottom, put a layer of enchilada filling, another tortilla – you can put in 2 if you really like the tortillas, then more filling, then top with a tortilla.  Put the cheese on top, bake according to the enchilada directions and top with some more salsa and uncover for the last 1o minutes.

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