Salsa Verde

Since the heat index is about 100F every day for the past 3 weeks, i have been doing most the cooking outside on the grill to keep the house from being too hot, and even though i love plain grilled chicken , after a few chicken meals you want some different flavors added to them. Today we are having grilled chicken topped with lots of salsa verde, a little white rice and iceberg wedges to go with it! oh yeah, did i mention margaritas go great with spicy food! Good thing it's friday and i won't feel guilty...

Ingredients for 2 quart jars:

10 tomatillos without husk

3 whole jalapenos ( if you prefer not too spicy use 1-2 jalapenos and also cut in half and remove the seeds)

2 medium yellow onions quartered

6-8 garlic cloves peeled

1/4 cup of white vinegar

salt and pepper to taste

2 handfuls of roughly chopped cilantro

In a large saucepan place all ingredients but salt, pepper and cilantro, and fill half way up with water. Bring it to a boil, lower temperature to medium and cook for about 15 minutes or until all vegetables are soft.

Let it come to room temperature and blend with cilantro until creamy. Season with salt and pepper to taste.

It's great with enchiladas, veggie lasagna or grilled meats.

I can the second jar by throwing it on a hot water bath for 15 minutes and you can store in your pantry for a year.