Salsa Verde

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.

Ingredients

1 pound tomatillos, husks removed

5 serrano peppers (use 1/2 bell pepper for mild salsa)

1/4 medium onion, cut in big chunks

2 cloves garlic, unpeeled

1/4 teaspoon salt

1/2 cup chopped cilantro

Wash hands with soap and water.
Scrub tomatillos under running water with a clean vegetable brush.
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.

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.

Prep time: 10 minutes
Cook time: 15 minutes
Makes: 2 1/2 cups
Nutrition Facts: View Label