Salsa Verde

I attempted salsa verde the other day, after watching Rachel Ray make it.  In medical school (and PA school), the mantra is, "see one, do one, teach one."  I'm combining the last two into one step.  Here goes.

 

First put the baby down somewhere.  

The stuff you need:  10-12 tomatillos, a bunch of cilantro, 1/2 a purple onion, the juice of a lime, an avocado, a clove of garlic, and a jalepeno.



Start by separating some cilantro from the stems.



And give the cilantro a rinse.



Then peel off the outer part of the tomatillos.

 

And give them a rinse as well.



And cut them all in half.




Coarsely chop the half onion.



Cut the jalepeno in half, and remove the seeds with a spoon.

 

Coarsely chop the jalepeno.



Mince some garlic.



Pour a couple tablespoons of olive oil into a pan.

 

Now toss all of the chopped stuff into the pan,



And let them cook until they are all softened.

 

And add some salt.



Pour all the cooked stuff into a blender with the cilantro.

 

And halve a lime.



Now add the juice from the lime.



And cut an avocado in half to remove the pit.



Add the avocado to the blender.



Now pulse the ingredients, until the salsa has the consistency you like.



I blended mine a little longer than I meant to, so it was silky smooth.  It still tasted good though.  Serve with tortilla chips or grilled fish.  Enjoy!