Skip to main content

Salsa Verde

Notes

Recipe 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

Directions

  1. Wash hands with soap and water.
  2. Scrub tomatillos under running water with a clean vegetable brush.
  3. 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.
  4. . Remove peel from garlic. Add garlic, vegetables, salt and pepper to a blender. Pulse 4 to 5 times to a thickness you like.
  5. Move salsa to a bowl. Stir in cilantro and serve.
  6. 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.
Recipe Image for Salsa Verde
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 2 1/2 cups
Nutrition Facts: View Label