Salsa Verde

Name: Salsa Verde
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 2 ½ cups
Ingredients: 1 pound tomatillos; husks removed5 serrano peppers (use ½ bell pepper for mild salsa)¼ medium onion; cut in big chunks2 cloves garlic; unpeeled¼ teaspoon salt½ cup chopped cilantro

This delicious green salsa uses tomatillos and green peppers to make a salsa that can be used with a variety of dishes.

Prep time: 10 minutes
Cook time: 15 minutes
Makes: 2 ½ cups
Nutrition Facts: View label

Ingredients

1 pound tomatillos, husks removed
5 serrano peppers (use ½ bell pepper for mild salsa)
¼ medium onion, cut in big chunks
2 cloves garlic, unpeeled
¼ teaspoon salt
½ cup chopped cilantro

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Place the vegetables and garlic on a dry skillet. Grill on medium heat until soft, about 10 minutes. Move around a few times to brown all edges.
Remove peel from garlic. Add garlic, vegetables, salt and pepper to a blender. Pulse 4 to 5 times to a thickness you like.
Move salsa to a bowl. Stir in cilantro and serve.
Refrigerate leftovers within 2 hours.

Notes

To cook tomatillos, you must first remove the dry skin that surrounds them. You have to rinse them well because they tend to be sticky.
No serrano peppers? Try jalapeño peppers or other hot peppers.
The spiciness of peppers can vary depending on the growing conditions. Peppers usually have a higher level of heat during hot summer months.
No blender? Use a knife or grind with a stone, mortar or molcajete.
Store in the refrigerator for up to 1 week.

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.