Tomatillo Salsa Verde recipe

Salmon makes a great fish taco, green salsa goes best with salmon. If you have not used tomatillos before your in for a suprise. Tomato like, with a husk, there is a very sticky coating under the husk.

Ingredients:

1 pound tomatillos, about 15 of them husked and rinsed
8 large garlic cloves, peeled
1-3 jalepeño chiles, stemmed
1/2 - 3/4 cup white onion, chopped finely
2 tablespoons fresh lime juice
handful or two of cilantro, chopped
salt
sugar, white or brown

Directions:

Finely chop or coarse blend.  Add a little bit of water if necessary.
Add the onion, salt to taste, and the rest of the cilantro leaves, to taste.
A little chopped carrot
Don’t roast anything, just throw everything into the blender except for the onions, which are added at the end. Salsa will be more pungent than the roasted version.

For a sweeter mellower salsa try roasting ingredients first.

Spread tomatillos, garlic, and chiles on a baking sheet and put under the broiler.
Broil for about 5 minutes, until you see blackened, charred spots on the vegetables.
Flip them over and roast until they become darkened, juicy, soft and oozy.
Pour the entire contents of the pan into a blender (with juices). Add a bit of the cilantro.

Makes two lunch sized portions

7.5 oz canned or smoked salmon
1 onion, chopped
2 cloves garlic, minced
1 T olive oil
1 or 2 red potatoes, diced
2 cups milk
salt & pepper
Cilantro or chopped green onion for garnish

Saute the onion and garlic in the olive oil until softened. Add the diced potato and most of the salmon. Reserve a bit of the salmon to add at the end, so there are some nice whole chunks. Cover with the milk, and simmer until the potatoes are soft, about 20 minutes. Add salt and pepper to taste, and sprinkle with a few torn parsley leaves.