Authentic Salsa Verde
"This comes from my husband who is from Mexico and we love it!! We eat it with everything. Really easy to make!! Hope you enjoy it!!"
photo by Starrynews
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 5 tomatillos
- 8 -10 serrano chilies (jalapeno can use as well for a milder taste)
- salt
- cilantro (optional)
directions
- Remove husk from tomatillos and rinse well.
- Remove top stem (may also remove seeds for a milder taste or leave them whole like i do) and rinse.
- Place ingredients in pot and cover with water.
- Bring to a boil for about 1-2 minutes.
- Remove from boil and place tomatillos and chiles in a blender (DONT add WATER theres enough water to absorbs to tomatillos during the cooking process).
- Blend until smooth, for a couple min or until desired texture occurs.
- Pour into a container add a little salt and and chopped cilantro if desired!
- May enjoy right away or may be placed in fridge for a couple hours to cool down!
- Eat with tacos, enchilads, eggs, tortillas, chips, etc -- .
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Reviews
-
So simple and delicious! I used jalapenos - great spicy heat. We enjoyed as part of a salsa trio with chips, and I look forward to using the leftovers on eggs. Thanks for sharing! PAC Fall '11 -
What a great salsa! I used jalapeno and it was just right for me. This is so easy to make I'm sure I will make it often. Thanks for sharing. Made for PAC Fall 2011. -
I think this might be the first batch of salsa verde I've made that DH didn't request that I make spicier, lol! He also really liked the lack of onion and garlic in this. I really liked how easy this was to toss together. I had made it to serve with carne asada, but I suspect that DH will request that the leftovers be used to make eggs for breakfast in the morning. Thanks for posting! Made for PAC Fall 2011
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FANTASTIC!<br/>I made it hotter with habaneros, and we ate it over chicken tamales.<br/>¡Que Rico!
