Salsa Verde
This salsa is geared towards those that like it hot! Feel free to use less spicy ingredients if you like less heat! Enjoy it alone with chips or with a delicious taco or tostada, drizzle it over fish for a yummy treat, or use it as the liquid to make a delicious chicken or beef slower cooker meal.
12-15 tomatillos
2-3 jalapenos (or milder peppers such as banana pepper, cherry peppers, or Anaheim chili peppers)
1 Tbsp of salt
2-3 cloves of garlic
1/2 bunch of fresh cilantro
1/2 small onion (white or yellow)
Remove protective husk from tomatillos. Place tomatillos in a large pot and fill with water until tomatillos are just covered. Bring to boil and boil about 7 min (until the skin begins to crack).
While tomatillos are boiling, chop the remainder of the ingredients and puree them in a blender or large food processor.
Remove tomatillos from water with a slotted spoon and add to blender or large food processor with the remainder of the ingredients.
Blend until liquid! This makes a lot of salsa, so if you want to save some, just put it in air tight container and freeze it for later.
12-15 tomatillos
2-3 jalapenos (or milder peppers such as banana pepper, cherry peppers, or Anaheim chili peppers)
1 Tbsp of salt
2-3 cloves of garlic
1/2 bunch of fresh cilantro
1/2 small onion (white or yellow)
Remove protective husk from tomatillos. Place tomatillos in a large pot and fill with water until tomatillos are just covered. Bring to boil and boil about 7 min (until the skin begins to crack).
While tomatillos are boiling, chop the remainder of the ingredients and puree them in a blender or large food processor.
Remove tomatillos from water with a slotted spoon and add to blender or large food processor with the remainder of the ingredients.
Blend until liquid! This makes a lot of salsa, so if you want to save some, just put it in air tight container and freeze it for later.