Tomatillo Salsa Verde

Name: Tomatillo Salsa Verde
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 1/2 lb tomatillos; 1/2 cup chopped white onion; 2 cloves (or more) garlic (optional); 1/2 cup cilantro leaves; 1 Tbsp fresh lime juice; 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want); Salt to taste

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 3

Author : Elise Bauer

favorite summer condiment salsa

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/2 lb tomatillos1/2 cup chopped white onion2 cloves (or more) garlic (optional)1/2 cup cilantro leaves1 Tbsp fresh lime juice2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)Salt to taste

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Instructions

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Step 1

Remove papery husks from tomatillos and rinse well.

Step 2

Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

Step 3

Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

Step 4

Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Step 5

Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Step 6

Season to taste with salt. Cool in refrigerator.Serve with chips or as a salsa accompaniment to Mexican dishes.