Ingredients Jump to Instructions ↓

  1. Salsa Verde

  2. (Green Sauce)

  3. 2 to 4 jalapeno chiles or other small hot chiles, roasted, peeled

  4. 1 pound fresh tomatillos or 1-3/4 cups canned tomatillos

  5. 5 cilantro sprigs

  6. 1 garlic clove

  7. salt

  8. Remove stems from chiles, do not remove seeds. Set chiles aside.

  9. Remove papery husks from tomatillos. If using fresh tomatillos,

  10. place in a medium saucepan. Add cold water to cover. Bring to a

  11. boil, drain. If using canned tomatillos, drain. Place chiles,

  12. tomatillos, cilantro sprigs and garlic in blender or food processor.

  13. Blend until finely ground. Turn into a medium bowl. Cover and refrigerate overnight. Before serving, add salt to taste. Makes

  14. 2 cups.


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