Green Salsa

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 11
    ounces canned tomatillos, drained
  • 12 - 1
    cup pickled jalapeno pepper, brine reserved
  • 14
    cup of the canned jalapeno juice
  • 12
    cup onion, roughly chopped
  • 1
    garlic clove, roughly chopped
  • 12
    teaspoon pepper
  • 12
    teaspoon salt
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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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