- 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.
Average Member Rating
(0 / 5)
0 people rated this recipe