Easy Salsa Verde

Easy Salsa Verde

This recipe makes about 5 1/2 cups of salsa.  You can easily halve the recipe, if desired, but I like to make the full batch and freeze leftover salsa for later.  You can also make a creamy version of this recipe by adding avocado.  Use 2 1/2 cups of this salsa and then skip to the step in the Creamy Avocado Salsa Verde where it instructs you to add the avocado.  Click here for that recipe. 

IngredientsTomatillo-Salsa-20150301-12b

24 tomatillos
2 sweet onions
1-3 jalapenos
1/2 a lime
1/2 bunch fresh cilantro

Instructions

  • Remove the husks and wash the tomatillos
  • Quarter and peel the onions
  • Place the tomatillos, onions, and jalapenos on a large baking sheet
  • Place the baking sheet 4-5 inches below the broiler.  Watch for dark spots to appear.  Using tongs, turn the tomatillos, onions, and jalapenos every 4-7 minutes until all sides are browned.  They should be ready in about 20 minutes.
  • Remove the baking sheet from the oven and set the jalapenos aside.
  • Place the tomatillos, onions, and liquid in a food processor.  Pulse until coarsely blended.
  • Add the cilantro and the juice of 1/2 a lime.  Pulse to blend.
  • Taste the jalapenos to determine how hot they are.  Then add a small amount of the jalapenos to the food processor.  Pulse the food processor to blend.  Taste the salsa and add more jalapenos until it reaches the desired level of spice.
  • Enjoy the salsa with chips or serve over enchiladas!

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