Salsa Verde (Green Salsa) and Creamy Tomatillo Salad Dressing

Niall bought a big bunch of cilantro (coriander), so while a certain someone who hates cilantro isn't checking the internet so much, I thought I'd post a few recipes to use it up.

Ingredients

1 can of tomatillos*

3 cloves garlic

1/2 onion

1/4 cup jalapenos

1 Tablespoon lime juice

1/4 bunch fresh cilantro (coriander)

salt and pepper to taste

Place all ingredients in the blender and blend until smooth.

If you'd like to make a creamy salad dressing, add ranch dressing to the salsa verde. In a pinch, I suppose bottled ranch would do. (I have some issues with bottled ranch that are probably better left alone.) We have a supply of powdered ranch dressing.

I add 1/2 cup milk, 1/2 cup mayo, 1 1/2 Tablespoons of the ranch dressing to 1/2-3/4 cup of the salsa verde and blend.

The end result looks something like this:

It makes a good topping for a salad. Since I come from a land where ranch dressing is used as a common condiment, I also think it's normal to use the dressing for all sorts of other things. (Bread dip, topping for burritos, baked potato topping, pancake topping...I'll stop.)

*Tomatillos are kind of like little green tomatoes, except they're actually gooseberries (or so I've been told). Fresh tomatillos come in a husk. I've had a hard time finding fresh ones in the UK, but can occasionally get them at Borough Market in London. I tried growing tomatillos and failed (the pots were too shallow). Maybe I'll try again this summer.