Salsa Verde
A tangy, mild salsa with tons of flavor. Great wherever you may use salsa such as tacos, corn chips or burritos. It also makes a zesty low-fat salad dressing.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3large green chiles (such as Poblano, Ancho, Anaheim, or Hatch)
- 1medium white or yellow onion, coarsely chopped
- 1jalapeño, seeds removed
- 12to 15 medium tomatillos, husks removed, quartered
- 5cloves of garlic
- 1bunch cilantro
- 1teaspoon kosher salt
- 1teaspoon vegetable oil
- 1tablespoon lime juice
Instructions
Step 1
Gather the ingredients.Step 2
Roast green chiles either in a broiler or over an open flame for about 10 minutes.Step 3
Remove chiles from heat source and place into a bowl. Cover bowl with plastic wrap to help capture steam and let sit for 10 minutes. This will make peeling them much easier.Step 4
When chiles have cooled off enough to be able to handle, use a piece of paper towel to gently scrape off charred skin.Step 5
Add onions, jalapeño, and tomatillos into a food processor and pulse 4 to 5 times.Step 6
Add roasted chiles, garlic, cilantro, salt, oil, and lime juice and pulse until desired consistency.Step 7
Salsa verde can be served immediately but it is better when it sits in the refrigerator overnight to let the flavors meld.