Traditional Green Salsa (Salsa Verde)
one cup chopped onions
1/4 cup vegetable oil
1 1/2 cup spinach, chopped
1 1/2 cup whole tomatillos, cooked (green tomatoes)
1/2 cup green chiles, chopped
2 cloves garlic, crushed
1 T. dried oregano leaves
1 cup chicken stock
Cook and stir onions in oil in 3 quart saucepan until tender. Add spinach,
tomatillos with liquid, garlic and oregano. Cover and cook over medium heat
5 minutes. Transfer to blender container; cover and blend on low speed until
smooth, about 1 minute. Return mixture to saucepan; stir in chicken stock.
Heat to boiling; reduce heat and simmer uncovered 10 minutes. Cover and
refrigerate no longer than 10 days. Yields about 4 1/2 cups. Note: for less
picante sauce, use a lesser amount of chiles. |