Homemade Salsa Verde
Recipe By: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: makes about 3 cups
 
Ingredients
  • 1½ lb tomatillos (about 20)
  • ½ cup chopped white onion
  • ½ cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • ¼ teaspoon sugar
  • 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
  • Salt to taste
Preparation Instructions
  1. First you need to decide if you are going to roast or boil the tomatillos. Roasting will deliver more flavor so that's what I did but I will give you both instructions
  2. Either way you need to pull the little papery husk off the tomatillos (and slice each one in half if you are going to roast).
  3. To roast: Heat the broiler up and place the cut tomatillos, cut side down on a rimmed baking sheet lined with parchment. Broil until the skin is browned and the tomatillos are soft, about 5-7 minutes. Remove and set aside.
  4. To boil: Place the husked tomatillos in a large pot and cover with water. Bring to a boil for about 5 minutes, remove from water with a slotted spoon.
  5. Place the tomatillos and all the other ingredients in a food processor, pulse until everything is chopped and combined, adjust seasoning to taste. Place in the fridge to chill for at least an hour before serving.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/05/homemade-salsa-verde/