This delicious green salsa uses tomatillos and green peppers to make a salsa that can be used with a variety of dishes.
Salsa Verde
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.
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Comments
I used the 1/2 green bell pepper option and it made a sweet and unique tasting salsa verde. Salsa was very fast and easy to make.
I had no idea it was so easy to make a salsa verde myself. Thanks!