Salsa Verde

So Sunday evening I tried my hand at making Salsa Verde. I'm not one who likes tomatoes so anything I can make without them in it, I'm game! Low and behold it turned out really well and I thought I would share! I am starting to believe I have some Latino in my heritage somewhere down the line. :)

Salsa Verde



2 pounds tomatillos, husked
1/4 cup sliced jalapenos
2 tsp. ground cloves
2 tbsp. minced garlic
1/2 teaspoon ground cumin
1 dash black pepper
1 teaspoon chicken bouillon granules

Place tomatillos in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.

Use a slotted spoon to remove the tomatillos from the pot of water. Place into the bowl of a food processor; add the cloves, garlic, jalapenos, cumin, pepper, and chicken bouillon. Puree until smooth.

The guys that were at the house were my guinea pigs, such a tough life they have. They ate it with tortilla chips. Then that night for dinner I grilled chicken breasts until cooked through, put the chicken breasts on a baking sheet, topped with the Mexican blend shredded cheese and some salsa verde and put it under the broiler until the cheese was melted. It was delicious!!!

Happy Tuesday!