As I mentioned in my “Bygbaby is Bouts to Cook” post, making salsa verde was on my agenda for this weekend & I can now officially check this goal off my list.

My recipe is very easy so for you non-cooking Negroes have no excuse to not make this simple delicious dish happen.

The farmer I purchased my tomatillos from gave me her recipe for the perfect salsa verde. As I started to prepare it, I made some Bygbaby tweaks to make it my own. It was very fresh & quite tasty post birthday treat.

– 2 lbs Tomatillos (roasted)
– 5 Cloves of garlic (minced)
– 2 Jalapeño peppers (halved & seeded)
– Lime (Juice)
– Cilantro (handful)
– Tequila (teaspoon)
– ½ Vidalia or sweet white onion

Roasted Tomatillos:
– Cut each tomatillo in half and place cut side down baking sheet
– (Optional) Drizzle a little olive oil (very little) & salt over your tomatillos
– Place your tray in the oven on broil for about 4-6 minutes or until the skins get a light/golden brown
– Once down broiling drain most of the juice & allow your roasted tomatillos time to cool

Back to the Salsa:
– In a food processor (or blender) add your roasted tomatillos & other ingredients then pulse until you get your desired texture
– Take a sip of the teaspoon of tequila then add the rest to your fresh ingredients
– Once you are satisfied with your salsa texture, salt & pepper to taste
– Allow your concoction to chill then serve with your favorite tortilla chips

As a side note; in my original post, Carla suggested I try adding a habanera pepper vs the jalapeño. Well Carla, I like it hot but the habanera is too hot for me & once you but it in, you cannot take it out. Not only that, I prefer my foods to burn going in not going in & coming out, if you get my drift.