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Thursday, Aug. 09, 2007 - 9:01 p.m. Salsa Verde... Salsa Verde... Recipe from: Family Circle 1 pound tomatillos, about 9 small, husked1, cut in half 1/3 cup chopped red onion 1/3 cup chopped fresh cilantro 2 jalape�o chiles, seeded and chopped 2 tablespoons fresh lime juice 1 teaspoon salt Place tomatillos, onion, cilantro, jalape�o, juice and salt in blender or food processor. Puree. Place in bowl. For best flavor, refrigerate, covered, a few hours or overnight. 1 tomatillo Technique: Peel outer papery sheath and discard. Cut out small stem if there is one. Slice in half and it's ready to use. Yeah, I have salsa on the brain. I have put up over 110 pints of red and green (verde) over the last 13 days. The recipe above was in my "paste" setting because a co-worker asked me to send him a recipe for it today. This one is real close to the salsa verde that I freeze (too low pH for canning). It comes to you highly recommended by yours truly. What does all this have to do with the photo I posted today? Absolutely nothing.... Antique - Futuristic powered by SignMyGuestbook.com Have You Read These? A hot day for a wedding...9:26 p.m. - Tuesday, Aug. 11, 2009 So bad - but so funny, too.10:33 p.m. - Saturday, Jun. 13, 2009 Evil Black Walnut Tree from Hell!- times up!6:41 a.m. - Thursday, Apr. 23, 2009 My next door neighbor was on the Today Show?8:57 p.m. - Tuesday, Mar. 31, 2009 This qualifies as a "oh crap!" moment:9:55 p.m. - Monday, Mar. 30, 2009 Back to top