Salsa Verde

By hmickler

Ingredients

• 2 cups olive oil
• 5 # tomatillos (shucked)
• 4 ea. yellow onions (large)
• 1 cup garlic cloves
• 5 ea. jalapeno peppers
• 5 bu. cilantro, no stems (4 bunches and 1 bunch separate)
• 1/4 cup chicken base
• 1 qt. water
• 1/4 cup kosher salt (add more to taste if needed)

Details

Servings 2

Preparation

Step 1

After shucking the tomatillos, cut them into quarters. Peel the yellow onions and cut into chunks. Cut the stems off of the jalapeno peppers and cut into chunks. Heat the olive oil in a thick bottomed stockpot until it starts to ripple. Add the yellow onions and saute until clear. Add the garlic cloves and jalapeno peppers and saute until soft. Add the tomatillos and cook until they become soft. Add the water and chicken base and cook for 10 minutes. Add the 4 bunches of cilantro and salt and cook for about 30 minutes. Taste the salsa verde to see if it needs more salt. If so, add some. If not, take off of the heat and add the remaining bunch of cilantro. Using the beurre mixer, process the salsa verde and chill it down.