Salsa Verde (Tomatillo Salsa)
Prep Time
10 minutes
Prep Notes
This salsa is also called a green salsa, green sauce, or tomatillo salsa. It is a staple in every Mexican kitchen. It is so simple to make from easy to find ingredients. You make it mild or spicy depending on how many peppers you add.
Cooking Time
20 minutes
Yields
3 - 4 cups
Ingredients
1 1/4 lb. tomatillos or green tomatoes (about 8)
1 white onion, quartered
4 serrano chili peppers, seeds removed, rough chopped
4 cloves garlic, cut in half
12 sprigs cilantro, chopped
2 Tbsp olive oil
1/2 tsp salt
Directions
- Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
- Pulse tomatillos, onion, chili peppers, and garlic in food processor. It should still be a bit chunky, depending on how you like your salsa.
- Heat oil in large pot. When hot, add contents of food processor. Lower heat and let simmer for 20 minutes. I like to leave the lid off for a while to let the salsa thicken.
- Remove from heat. Add chopped cilantro. (Alternatively, if you would like a smoother salsa, return salsa to processor, add cilantro and pulse until desired consistency.)
- Add salt and mix. Taste to see if needs more seasoning.
- Store in a sealed container in the refrigerator. Will keep several weeks if sealed while still hot. I like to use 2 pint-size glass mason jars.
Notes
You can also make this by boiling the first 4 ingredients with water to cover for 10 minutes. Drain water from vegetables and reserve for later. Add veggies to the food processor with cilantro and salt. Pulse to desire consistency, adding cooking water if necessary. Heat oil in original pot and return mixture. Simmer for 20 minutes more.
Credit
Evey Schweig Health Coach www.EveySchweig.com
https://eveyschweig.com/apps/recipe/details/id/Salsa-Verde-Tomatillo-Salsa-
