Green Salsa - Salsa Verde
Edible Bling By Kendee
8 or more tomatillos
3-6 cloves of garlic - peeled
2 jalepenos (whole)
¼ bunch cilantro
Remove covers from tomatillos and rinse. Bring pot of water to a boil. Boil tomatillos, peeled whole cloves (not heads) and jalapeños until tomatillos begin to soften – not mushy.
Remove tomatillos, garlic and jalapeños from boiling water. Open jalapeños and remove stems. I always test my peppers to see how hot it is before I add it to my salsa. If it is really spicy, you might want to devein it as well.
In blender, blend tomatillos, garlic (to taste), jalapeños (to taste). Then, add salt to taste and chopped cilantro.
I got this recipe from "The Little Guy" or so we call him in Rocky Point Mexico... a guy who sells street tacos there. I think it is the closest tasting thing to Rosa's Green Salsa. So yummy and super easy.