Name: Tomatillo Salsa Verde
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: 1 1/2 lb tomatillos -; 1/2 cup chopped white onion -; 2 cloves (or more) garlic (optional) -; 1/2 cup cilantro leaves -; 1 Tbsp fresh lime juice -; 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want) -; Salt to taste -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tomatillo Salsa Verde

1. 1 1/2 lb tomatillos -

2. 1/2 cup chopped white onion -

3. 2 cloves (or more) garlic (optional) -

4. 1/2 cup cilantro leaves -

5. 1 Tbsp fresh lime juice -

6. 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want) -

7. Salt to taste -

How to cook deliciously - Tomatillo Salsa Verde

1. Stage

Preheat the broiler: Set the rack about 6 inches from the heating element.

2. Stage

Prep the tomatillos: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using). Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

1. Stage. Tomatillo Salsa Verde: Prep the tomatillos: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using). Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

3. Stage

1. Stage. Tomatillo Salsa Verde: Combine the cooked tomatillos and seasonings, then pulse in a blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

4. Stage

Season and serve: Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

5. Stage

Blister the tomatillos: Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

1. Stage. Tomatillo Salsa Verde: Blister the tomatillos: Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

6. Stage

Combine the cooked tomatillos and seasonings, then pulse in a blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

7. Stage

Simmer the tomatillos in a pan: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

8. Stage