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Prep Time: 17 Minutes Cook Time: 3 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is how I usually make my salsa verde. You might try charring the tomatillos on a comal or dry frying pan instead of boiling them in the water for a roasted flavor. As written, it is a fairly mild salsa, so I recommend adjusting heat to taste. Recipe is from Vegetarian Planet. Ingredients:
2 quarts water |
1 lb tomatillo, husked |
3 large garlic cloves |
1/2 cup chopped onion |
1 tablespoon olive oil |
1/4 cup lime juice (from about 2 limes) |
1 1/2 teaspoons sugar |
1/2 cup chopped fresh cilantro |
1/2-1 jalapenos or 1/2-1 serrano pepper, minced |
1/2 teaspoon salt |
fresh ground black pepper |
Directions:
1. Bring the water to a boil in a saucepan.
2. Add the tomatillos, and boil them for 3 minutes.
3. Drain the tomatillos, and put them into a blender or food processor.
4. Add the remaining ingredients to the tomatillos.
5. Blend for only a few seconds, leaving the salsa a bit chunky (small pieces of onion and tomatillo would be evident).
6. Store the salsa in a sealed container in the refrigerator until you are ready to serve it.
7. It will keep for 4 days.
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