Salsa Verde
Prep. Time
20 minutes
Cook Time
5 minutes
Servings
23oz (650g)
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free
Stovetop
Cooking required:
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I bought these Tomatillos at the grocery store because, and don't judge me, they are really gorgeous-looking. I really love Mexican food but rarely ever make anything Mexican, and this recipe is a great one to start with. It's easy, tasty and impressive to serve alongside a Mexican dish or on game night with tortilla chips.
Ingredients
1lb (500g) tomatillos
1/2 white onion, chopped
1/2 cup cilantro (without stem)
1 Jalapeno pepper
1 tbsp lemon juice
Salt, per taste
Instructions
Remove the husks from the tomatillos and rinse them thoroughly under tap water in a strainer to remove the sticky, slimy residue.
Boil the tomatillos for 5 minutes, then remove them from the cooking water and allow them to cool.
In a food processor or blender, combine the cooked tomatillos with the rest of the ingredients. Adjust the number of pepper seeds you add, as they will greatly influence the salsa's spiciness.
Blend everything together until smooth and consistent. Refrigerate until ready to serve.
Pairs naturally with nachos or as a salsa for your favorite Mexican dishes.
Notes
While some may add garlic or extra lemon, I find the salsa tangy enough from the natural flavor of the tomatillos.
