Martha's Salsa Verde

By alligirl on May 08, 2009

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Ingredients

    1. 1 lb tomatillo, husks removed
    2. 1 cup loosely packed cilantro leaf, roughly chopped
    3. 5 jalapeno peppers, diced
    4. 6 scallions, chopped
    5. 2 garlic cloves, minced
    6. 2 tablespoons lime juice, freshly squeezed
    7. 1/2 teaspoon salt
    8. 1/4 teaspoon black pepper, freshly ground

Directions

  1. Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2 inch pieces.
  2. Toss in bowl with remaining ingredients. Refrigerate several hours before serving.
  3. *Note* Salsa will keep refrigerated for 3 days.