1 hour 20 minutes
This fresh Mexican salsa verde is a flavorful combination of tomatillos, cilantro, onion, garlic, and peppers. Perfect for dipping or adding to another recipe!
‣ 1 1/2 pound tomatillos, husked and washed (about 10-12 tomatillos) ‣ 1/2 cup white onion, chopped ‣ 1 jalapeno pepper, chopped, seeds removed ‣ 2 tablespoon fresh garlic, minced ‣ water, enough to cover the veggies ‣ 1 teaspoon fine sea salt ‣ 1/4 cup cilantro, stemmed ‣ 1 tablespoon lime juice
In a medium saucepan, add the tomatillos, onion, jalapeno, and garlic, then pour in enough water to cover all of the veggies.
Bring the water to a boil and cook until the tomatillos turn a pale olive green color (should only be five to eight minutes). Once cooked, drain the water and let the veggies cool a bit.
Add the cooked veggies, salt, cilantro, and lime juice to a food processor.
Blend well until the consistency is to your liking. You can either blend until smooth or stop early so the salsa's consistency is more chunky.