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–+ servings

salsa verde

Patty Malcolm | Chickfoodtv
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sauces
Cuisine Mexican
Servings 1 cups

Ingredients
  

  • 8 to matillos papery leaves removed 
  • 1-2 jalapeños depending on how spicy you like it
  • 2-3 cloves garlic
  • 1 handful cilantro
  • juice of 1/2 lime or lemon
  • 3 tablespoons water more if desired
  • salt to taste

Instructions
 

  • PREP. Clean tomatillos by removing the outer casing of papery leaves and rinse.
  • BOIL. Fill a medium saucepan with water and bring to a boil. Add tomatillos and jalapeños and boil covered for 15 minutes.
  • DRAIN. Drain water from pot and let tomatillos and jalapeños cool. 
  • BLEND. In a high speed blender, combine tomatillos, jalapeños, garlic, cilantro, lime or lemon juice, water and salt to taste. Blend well, about 2 minutes. Add more water if needed.
  • TASTE. Add more salt, if needed.
  • SERVE.

Notes

  • STORE. In an airtight container in the refrigerator for up to 5 days.
  • HEAT. I usually prefer to use one jalapeño pepper, because I prefer things to be on the mild to medium side. Jalapeños can vary in heat, sometimes being very mild and sometimes fire hot. I would boil two and start by blending one and taste, add second one if you want more heat. I have also used sereno peppers, but keep in mind these can be very hot. 
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