In a medium saucepan over medium heat, add tomatillos, onion, jalapeno, and garlic. Pour in enough water to cover the veggies, then bring to a boil. Reduce to a simmer and cook, stirring occasionally, until tomatillos are tender and turn a pale olive color, about 5-8 minutes.
1 1/2 pounds tomatillos, 1/2 cup chopped white onion, 1 jalapeno, 2 tablespoons fresh minced garlic, water
Thoroughly drain cooked veggies (making sure to not lose much of the garlic) then set aside to cool.
Once cooled, add cooked veggies, sea salt, cilantro, and lime juice to a food processor. Blend on high until smooth or desired consistency is reached, about 2-3 minutes.
1 teaspoon fine sea salt, 1/4 cup fresh cilantro, 1 tablespoon lime juice
Transfer salsa to a sealed container and chill in the refrigerator for at least 1 hour.
Serve immediately as a dip, garnish, or ingredient for another recipe.
Recipe makes about 2 1/2 cups total.
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