Salsa Verde

The low-heat Mexican classic is a good partner for tacos, enchiladas, and tamales. Try tucking it into a breakfast wrap of scrambled eggs and diced bacon, too. Or use it as a dip for crunchy cauliflower florets.
Salsa Verde
Salsa Verde

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt

  • 12

    tomatillos (about 2 1/4 pounds), husks removed, rinsed well

  • 2

    cloves garlic

  • 1 1/2

    ounces fresh cilantro (about 1/4 bunch), stems included

  • 1

    jalapeno chile, ribs and seeds discarded, flesh coarsely chopped

  • 1

    small white onion, finely chopped

  • Freshly ground pepper

Directions

1. Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor. 2. Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.

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