Salsa Verde
Upload Your Photo- 0Comment
Print
Yield: 3 cups
This is the real salsa verde--with tomatillos! I think that the salsa tastes far better when you roast the tomatillos, though some recipes suggest boiling (and others advocate not cooking at all!).Ingredients:
1 to 1 1/2 pound tomatillos1/4 cup green onion, chopped
1 cup cilantro leaves
2 small peppers (jalapeno), seeded and chopped
1/4 teaspoon sugar
1 tablespoon fresh lime juice
Salt to taste
Instructions:
Remove papery husks.Cut tomatillos in half and place down on a foil-lined baking sheet. Broil 6 minutes.
Coarsely puree all of the ingredients (except salt) in a food processor.
Season with salt.
Serve as a dip with chips, or as a side with burritos or soft tacos.
Additional Notes:
You can really vary the amount of ingredients to your liking. I first tried one pepper, but it was too bland. Get some kick!This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
Browse Similar Recipes
- By Category: Dips and Spreads
- By Prep Methods: Roast
- By Course: Appetizers, Side Dishes
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.