Vegan Friday: Salsa verde

Put all this stuff in a food processor. Hit the "on" button. Ta-da!
Put all this stuff in a food processor. Hit the “on” button. Ta-da!

Last week, I showed you how to make a giant batch of regular salsa for canning. This week, we’ll make a small batch of salsa verde — in English, that’s “green sauce” — to eat fresh.

Salsa verde is pretty much a staple in New Mexico, where green chile is king. Here’s a quick version you can throw together in minutes to serve over burritos, tacos, tamales or whatever else makes you happy. I suppose you could make a big batch and can it, but it’s so quick and easy and tastes so fresh and light that you might as well make it to order. It will keep for several days in the fridge. Here is what you’ll need:

5-6 tomatillos, halved
Small white onion, quartered
2-3 roasted green chiles (I buy a bushel at a time in New Mexico, roast them under the broiler and freeze them)
Handful of cilantro
Juice from one lime

Throw everything in the food processor and whirl it around until it turns into a bright green sauce.

You could buy canned salsa verde, but why settle for prefabbed when you can make it fresh in under five minutes?

I forgot to take a picture of the finished product before I ate all of it, so if you want to see what it looks like, you’ll have to make your own.