Simple Salsa Verde

In Texas we have almost an unlimited selection of Tex/Mex restaurants.  It is tradition that the first things to hit your table are warm freshly fried corn chips and a few bowls of the house made salsa.  Sometimes the chips and salsa are so good that you barely leave enough room for your meal.  Many of these restaurants make multiple gallons daily to keep up with the demand.   There are a wide variety of  types of salsa being made today.  Commonly they are tomato based with onions, garlic, chilies, acid and herbs.  Salsa Verde is a type of salsa that has a tomatillo based instead of tomato.  Often salsa verde is a cooked salsa meaning the ingredients are stewed or roasted before being blended together.  My personal favorite is a raw salsa which has a fresh kick to it (also is much quicker and less labor intensive).  The recipe below is for a simple raw Salsa Verde that is creamy, sweet, savory, tart and little spicy.  Enjoy!   Salsa Verde Yields 1 qt. Prep Time – 8 min Cook Time – 0 min Ingredients

• 5 Tomatillos (husk removed)
• 4 Ripe Avocados
• 1/2 Sweet Yellow Onion (optional)
• 2 Jalapeño Chilies (remove the seed and veins to reduce heat if desired)
• 6 Cloves of Confit Garlic
• Juice from 2 Lime
• ½ bunch Cilantro
• Salt to Taste

  Instructions

1. Put all of the ingredients into a blender and pulse until smooth.
2. Season to taste.
3. Refrigerate for up to 1 week.