Rather than jalapeno, this recipe for an extremely simple salsa verde utilizes Anaheim chile.
By Carly DeFilippo
Since I’m always up for an adventure involving my blender (which, yes, I use in the place of a proper Cuisinart on many occasions), salsa verde it is. While I like spicy, I prefer something a bit milder than your typical salsa verde, so rather than jalapeno, I opted for a pickled Anaheim chile I already had on hand.
- A dozen or so tomatillos
- ½ a red onion
- De-seeded, pickled Anaheim chile
- A chopped handful of cilantro
- ¼ cup lime juice
- A good squeeze of honey (I used alfalfa honey)
- salt to taste
- Chop tomatillos, onion, chile and cilantro – add to blender.
- Add honey, salt, and lime juice to blender.
- Use the ice/pulse setting to chop and a “poker” (usually a high-quality chopstick in my case) to push down the unchopped chunks in between pulses.
- Patience, my friends.
- And voila! After 3 minutes or so, you have an amazing, medium/mild salsa verde.