Recipe by cookiedog
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.
Top Review by mommyluvs2cook
This was a fantastic verde sauce!! I didn't measure out the lime, but I only used one because it was pretty juicy, and after tasting, it was enough. I was a little scared of the sugar (which I used coconut sugar) so I backed down to about 1 tsp. but I really do thing the full amount would have been fine. Served it over enchiladas and it was delicious!
- 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 See How It's Made
- 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.