Salsa Verde
2017-10-06
Salsa Verde
- 12-15 tomatillos, husks removed, quartered
- 5 cloves of garlic
- 1 medium white or yellow onion, skin removed, coarsely chopped
- 1 bunch cilantro
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- 1 jalapeno, seeds removed
- 3 large green chiles, (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed
- 1 tablespoon lime juice
Add onions, jalepeno and tomatillos into a food processor and pulse 4-5 times. Add in remaining ingredients and pulse until desired consistency.
Salsa verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors meld.
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