Salsa Verde cheater version
It's fairly high in sodium, that's the only draw back I can find, but it's delicious!
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- 28 oz
- can tomatillos
- 1 tsp
- granulated garlic
- **hot pepper of choice, see notes below
- **cilantro, fresh
1I have used jalapeno, fresno and habanero peppers. I've also used dried Chile deArbol peppers. You can make it as hot or as mild as you like, you don't even have to use peppers at all if your not a fan of heat. I normally start with one fresh pepper and taste, then add more if I want more heat. Or I reconstitute about 4 chile de Arbol chiles.
3Taste and adjust heat if desired. I have found that I don't need to add anything else. It is already citrusy and salty to fit my taste.