Tomatillo Salsa Verde

Ingredients

1 1/2 pounds fresh tomatillos
2 jalapeno peppers or 5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup cilantro leaves
1 med onion (white or yellow), coarsely chopped
1 teaspoon coarse salt (to taste)
1 tablespoon lime juice  (juice of 1 lime)

Method

Remove husks from tomatillos and rinse well.  Cut in half and place cut side down on a foil-lined baking sheet. Put whole chile peppers and unpeeled garlic cloves on cookie sheet along with tomatillos.  Place in broiler, 1 -2 inches from heat for about 5-7 minutes, until tomatillos are softened and slightly charred.

Peel garlic and cut off tops of chiles. Coursely chop peppers. (I like to use the whole pepper including the seeds, but if you don’t like your salso so hot, seed the peppers. I’d also suggest adding the peppers to taste–stop when you have the desired heat.)

Place tomatillos, onions, cilantro, garlic and lime juice in blender or food processor.  Add chile peppers and salt to taste.

Eat some warm — it’s good.  Chill and serve with chips, tostadas or other mexican dishes.

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