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Salsa Verde

8/31/2016

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The tart flavor of tomatillos are a key ingredient in Salsa Verde. Tomatillos are ripe in August and September, so they're a unique late summer treat. Dip some chips in this tasty salsa or use it as sauce over enchiladas. I think it's best to serve hot, since the high pectin content of the tomatillos causes the sauce to gel when it's chilled. 
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Ingredients:
12­-15 tomatillos, husked and washed
2 small red onions cut into chunks
4 poblanos (or any green pepper) cut into chunks
5 cloves garlic peeled, whole
½ cup cilantro
2 Tbsp olive oil
1 Tsp salt
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Method: Place all ingredients (excluding cilantro) on a baking sheet. Toss in oil and salt. Place the baking sheet in the oven and broil for 3­5 minutes. Watch closely not to burn the veggies. Once veggies are browned evenly remove from heat and let cool for 10 minutes.
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Place the broiled veggies and fresh cilantro in the food processor or blender and mix. Do not over blend. This will create more of paste then sauce. If your desired outcome is sauce like, add ½ cup water and blend an additional 20 seconds! Serve hot, or chill overnight and reheat to serve. If you make more then you can eat right away, this sauce freezes nicely. 
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    Author

    Ali Price

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Root 5 Farm 
Danielle Allen & Ben Dana
2340 US Route 5 North
Fairlee, Vermont 05045

(802) 923-6339
danielle@root5farm.com
ben@root5farm.com
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Root 5 Farm grows certified organic vegetables and delivers throughout the Upper Valley May-December.
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  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
  • Contact Us