Jalepeño Salsa Verde

I liked this little Salsa Verde fridge picture I stumbled upon recently, but knew I would have to modify the recipe quite a bit to suit my taste buds, and I did! Tonight I made Chicken and Rice, and needed a sauce to go with it - so I opted for a Salsa Verde [Green Salsa].

I rummaged through my fridge only to find a few fresh Jalepeño peppers. I decided that would have to do tonight, though, I think Serrano's would have been a little tastier.




Here's tonight's dinner ingredients - though, you can pretend you don't see the Fresh Tomato & Rotel Tomatoes. That was used later for a cheesy snack while we enjoyed a movie. 
Ingredients: 

• 3 Large Jalepeño Peppers
• Half a Dozen Tomatillos
• Half a large Yellow Onion
• A small Bunch of Cilantro
• 1 Garlic Clove
• Salt & Pepper
• 1/2 Fresh Lime with Juice and Meat

Directions: 

The first thing I did was roast the tomatillos in an iron skillet (though, if I had a grill, I would have roasted them over an open flame). After they roasted and blistered some, I added a bit of water and a few onion slices and covered them for about five minutes to soften them a little more.












From the iron skillet, they went straight to a bowl of ice water to stop the cooking process while I pulled out the cutting board and started chopping away.










Everything went into the blender and got properly obliterated before being poured back into a sauce pan for a little low-heat simmering.








We were hungry, so I didn't let the sauce cook as long as I would have preferred to, but it did come to a slow simmer for about a half an hour or so. Keep in mind - the longer it cooks, the hotter it gets. So, ideally, you'd want to cook this baby slow - and for a couple of hours.





This amount was perfect for the two of us. It fed us both for dinner (we smothered the chicken & rice both in the salsa), and there was enough left for a lunch the next day for my Eka.