Prep 17 mins
Cook 3 mins
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.
- 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
- Bring the water to a boil in a saucepan.
- Add the tomatillos, and boil them for 3 minutes.
- Drain the tomatillos, and put them into a blender or food processor.
- Add the remaining ingredients to the tomatillos.
- Blend for only a few seconds, leaving the salsa a bit chunky (small pieces of onion and tomatillo would be evident).
- Store the salsa in a sealed container in the refrigerator until you are ready to serve it.
- It will keep for 4 days.
Roasted the tomatillos & 5 partially-seeded jalapenos & made otherwise as directed (excluding the sugar). Out standing! Smoky, mildly tart, fresh tasting with the garlic and the cilantro & diced onion. Definitely a keeper! Thank you cookiedog.
Really nice salsa verde, Next time I think I will try adding roasted garlic to it bc the smokiness imho will go very well here. Made for Bev Tag! Thanks for sharing a great recipe!
This was so tasty! I used 4 jalapeno peppers for a little extra heat. I had to use canned tomatillos, as fresh are a bit scarce around here, but it was still very good. I'll make this often. Thanks cookiedog!