Salsa Verde

Serving Size: 10

Fresh tomatillos simmered with serrano peppers then blended with garlic and onions, create this delicous sauce. If tomatillos are out of season, you can use canned.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size10

Cooking Tools Required

5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove, Wooden Spatula

Ingredients

1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
2 serrano pepper more or less to taste
2 clove garlic roughly chopped
6 tablespoon white onion roughly chopped
1 teaspoon Kosher salt more or less to taste

Optional:

8 tablespoon fresh cilantro chopped

Instructions

Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
Drain, reserving 1/2 cup of liquid.
In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.

Nutrition