4.4
(7)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.
Step 2
Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.
Step 3
In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.
Step 4
Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.
Your folders
cuisinez.telequebec.tv
5.0
(2)
Your folders
brokebankvegan.com
5.0
(1)
30 minutes
Your folders
onceuponachef.com
5.0
(19)
15 minutes
Your folders
jamieoliver.com
Your folders
cooking.nytimes.com
4.0
(140)
Your folders
cheftopics.com
Your folders
aprettylifeinthesuburbs.com
Your folders
makeyourmeals.com
Your folders
downshiftology.com
5.0
(4)
13 minutes
Your folders
gimmesomeoven.com
4.9
(40)
5 minutes
Your folders
littlespoonfarm.com
10 minutes
Your folders
americastestkitchen.com
4.0
(3)
Your folders
preppykitchen.com
5.0
(4)
6 minutes
Your folders
cookingclassy.com
5.0
(16)
10 minutes
Your folders
theleangreenbean.com
5.0
(1)
10 minutes
Your folders
simplyrecipes.com
4.9
(288)
15 minutes
Your folders
globus.de
10 minutes
Your folders
epicurious.com
4.8
(3)
Your folders
loveandlemons.com
4.9
(26)