Salsa De Tomate Verde

  • Yield: 2 1/2 cups


10-- tomatillas-husked and rinsed
2-- peeled garlic cloves
4-- serrano or jalapeno chilies, stems off
1/4teaspoon salt
1/4cup coarsely chopped fresh cilantro
1/4cup finely diced white onion


Under a preheated broiler on a cookie sheet with a lip, place tomatillas, chilies and garlic.  Watch closely-skin will bubble and start to blacken. Take out, turn over and repeat.  Place all in a food processor or blender with the other ingredients except for the onions and pluse until slightly chunky.  Fold in onion.  Store in the refrigerator 1 week or cool and freeze.  Serve with chips or on any type of protein.

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