Salsa Verde
This fresh, vibrantly flavored salsa verde is great on everything from tacos, burgers, and fish to baked potatoes and omelets. Tomatillos are widely available at larger grocery stores, and often are quite inexpensive at ethnic markets and produce stands. For a smokier flavor, roast tomatillos according the the tips in this recipe. Want to use it as a dip?
Total Time: 25 min. Prep Time: 25 min. Cooking Time: None Yield: 8 servings, about ¼ cup each
Ingredients: 1 lb. tomatillos, husks removed, washed, coarsely chopped ¾ cup coarsely chopped fresh cilantro ½ medium onion, chopped 1 clove garlic, coarsely chopped 1 medium jalapeno, seeds and veins removed, coarsely chopped 2 Tbsp. fresh lime juice ½ tsp. sea salt (or Himalayan salt)
Preparation: 1. Place tomatillos, cilantro, onion, garlic, and jalapeno in blender; cover. Blend until slightly chunky. 2. Add lime juice and salt; blend to desired consistency.
Tips: • If salsa has too much liquid, it’s okay to remove some. You can add this flavorful liquid to guacamole, taco meat, or scrambled eggs. • For a spicier salsa add 1 to 2 additional jalapenos. • For a roasted salsa, cut tomatillos (with husks removed) in half, place them cut side up on a baking sheet. Bake at 450° F. for 15 to 20 minutes, or until soft. Place roasted tomatillos in blender with other ingredients as listed above.
