Salsa Verde by Paleo Comfort Foods

A few weeks ago, I made a great pork chop dish that originally called for Salsa Verde.  When I couldn't find a store brand, I modified the recipe and resolved to make my own Salsa Verde in the future.  That time has come.  I decided to give Paleo Comfort Foods' recipe a go.  I did a little searching and didn't see that they have posted this recipe anywhere themselves, so if you don't have the Mayfield's book, I highly recommend it.  I don't think I've had a recipe from that book that I wouldn't give a thumbs up to so far.

I didn't have my recipe with me at the grocery store and bought nearly 2 pounds of tomatillos.  So, I made almost a double batch.  This recipe is dedicated to my neighbor Brandon.  He saved this recipe by loaning me some lime juice.  I compensated him with some completed salsa.  Thank you.

After gathering my ingredients, I peeled, washed, and cut my tomatillos in half.  Don't let the peel on these tomato like fruits discourage you.  They are very easy to peel.  If you have an electric broiler, you'll need to pre-heat it.  I have a gas broiler, so I waited.  

Then I cut my onion into large chunks.

I put them on a foil lined pan and broiled them for 5 minutes.  The instruction is to broil them until they are "slightly charred."

Not quite charred.

As they didn't seem charred much at all, I put them back under the broiler.  I didn't set a timer.  I just started checking them often so that they would not burn.  While the broiling continued, I cut up a jalapeño.

After about 3 minutes more, my tomatillos and onions looked sufficiently charred.  My onions could have been a bit more, but oh well.

Charred.

I put the charred tomatillos and onions into my food processor and I added, the jalapeño,  lime juice and my washed cilantro to the work bowl. 

I processed the salsa until the consistency looked smooth.

The blue light reminds me of Tron.

Looks like Salsa Verde!

I tasted my salsa and added about a teaspoon of salt to my salsa and it tasted right to me.

Cost and Accessibility of Ingredients:  As I am in Texas, I can find tomatillos at really any grocery store I frequent.  I have no idea how accessible they are in states that are not as close to the Mexican border.  I was able to find all of the ingredients easily and pretty inexpensively.

Preparation/Cook Time:  It took me a grand total of 22 minutes to prepare the salsa from start to finish.

Clean Up:  Everything except my knife went into the dishwasher.

The Paleo Review:  Thumbs Up!  This salsa was as good if not better than any I've had at a restaurant or bought at the store.  It was super easy to whip up in the food processor.  If you have a powerful blender, you could probably use it instead of a food processor.  I made a double batch, and even after sharing some with my neighbor, I had plenty salsa.

I searched around for how long fresh salsa keeps in the refrigerator and the consensus seems to be 2-4 days.  The next time I make a batch, I'm going  to try freezing some so I don't feel like I have to have a salsa at every meal.  Now, I will definitely have to go back and make my pork dish with this salsa.