Salsa Verde

(Tomatillo Salsa)

Yields about 1 quart

  1. Peel and wash 1 pound of tomatillos.
  2. Put the tomatillos in a blender with the following ingredients:
    • 1 poblano pepper with seeds removed (about 1/4 cup)
    • 1/4 of a white onion
    • 2 cloves of garlic
    • 1/8 cup of cilantro (or a small handful)
    • 1/2 of a jalapeno (optional)
      • use as much or as little jalapeno as desired for your spice preference. Salsa verde is usually mild in spice and I tend to make it with no jalapeno.
    • 1 tbsp of lime juice
    • 1/2 tbsp of dried oregano
    • 1/4 tbsp of onion powder
    • 1/4 tbsp of garlic powder
    • 1/4 tbsp of cumin
    • 1/2 tbsp of salt
  3. Blend all of the ingredients until all large pieces are broken down.
  4. Taste test the salsa to make sure it is to your liking and then chill salsa for at least 2 hours before serving.
  5. This salsa is perfect for chip dipping, enchilada topping, or as a marinade for steak, chicken or pork!
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