Salsa Verde by Iliana de la Vega

Iliana de la Vega’s Salsa Verde

From Oaxaca, Mexico, as interpreted by Judith S. Markey, during a July 2005 class with Chef de la Vega.

10 tomatillos, boiled whole for 3 minutes.  Take the husks off first. Drain after boiling.

(tomatillos are little green tomatoes with husks and sticky skin)

1 jalapeno pepper whole (throw into the boiling water with the tomatillos)

2 avacados, peeled and cut into large chunks

1 tsp sea salt

Handfull of cilantro (chop off and discard the main stems)

Throw all into a blender.  Blend until mixture is smooth.  Season with more salt or more cilantro, to taste.  Keeps 2 weeks fresh in fridge.  Or freeze in small containers.

Iliana de la Vega is now sharing her culinary skills and knowledge at the Culinary Institute of America.

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