Source: Martha Valencia Matthews
Servings: about 1 cup; recipe is easily multiplied to serve more
Entered by: Janice Matthews
Vegetarian Vegan

There are many ways to make salsa verde (green salsa), but our Mexican daughter-in-law makes it very simply, like this. It is simply delicious served as a dip with corn chips, as a relish, or as a topping for veggies or meat dishes.

Ingredients

  • 1/2 lb. fresh tomatillos, husked
  • 1 or more hot peppers (jalapenos, anchos, poblanos, chipotles, etc)
  • 1/2 cup freshly chopped cilantro
  • 2 T. freshly squeezed lime juice
  • 1 clove garlic, peeled
  • to taste salt

Instructions

  1. 1
    Place tomatillos and peppers in a saucepan. Cover with water and boil for 5 minutes, then drain.
  2. 2
    Put the drained tomatillos and peppers in a blender or food processor. Add cilantro, lime juice, and garlic. Chop to desired consistency.
  3. 3
    Taste, and add salt as needed.
  4. 4
    The salsa can either be served immediately, or (for better keeping quality) returned to the saucepan and simmered for about 20 minutes.

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