SALSA VERDE W/TOMATILLOS (SALLYE)

sallye bates

By
@grandedame

So easy to prepare, so great to eat. If you aren't sure about the "heat" just use one chile without the seeds; to turn up the "heat" use two chiles with the seeds.


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Comments:

Serves:

Yield 2 cups

Prep:

10 Min

Method:

Blend

Ingredients

1 lb
fresh tomatillos
1 medium
onion, red or white
1 medium
garlic clove
1 or 2 medium
jalapeno or serrano chile
1/3 bunch
fresh cilantro, leaves only
1 tsp
coarse sea salt
1 dash(es)
ground black pepper
1 dash(es)
lime juice

Directions Step-By-Step

1
Peel tomatillos and place tomatillos in food processor
2
Peel and quarter onion and add to food processor
3
Peel garlic clove and add to food processor
4
Cut chiles in half, remove stems, membrane and seeds. Add chiles to food processor.

NOTE: If you like "heat" leave the seeds in.
5
Remove stems from cilantro and add leaves only to food processor.
6
Pulse food processor until ingredients at at your desired coarseness. We like ours a little chunky.

You may have to stop the processor and wipe the sides down to get everything diced.
7
Transfer to serving dish; add salt, pepper and lime juice; stir to blend.
8
This is better if you allow it to set in fridge covered for an hour or longer before serving. It improves with age.

Will last refrigerated for at least a week. (As if around here)

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tags: Quick & Easy, Healthy