Green Salsa
Ready In: 7 mins
Yields: 3 cups
Ingredients
- 11 ounces canned tomatillos, drained
- 1⁄2-1 cup pickled jalapeno pepper, brine reserved
- 1⁄4 cup of the canned jalapeno juice
- 1 cup fresh cilantro
- 1⁄2 cup onion, roughly chopped
- 1 garlic clove, roughly chopped
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
Directions
- Place the tomatillos, jalapenos (if you want it hotter, add a whole cup, if you want it less hot just put in 1/2 a cup), cilantro, onion, garlic, salt & pepper and jalapeno brine in a blender.
- Process on a lower speed until the tomatillos, onion & cilantro are broken down, and then process on a high speed until all the ingredients are broken down into a puree.
- The sauce should pour fairly easily. If it seems too thick, add more jalapeno brine until it is the consistency you desire.
- Taste and add more salt and pepper if you desire.
- Will keep in the fridge for a week.
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