Secret Recipes

recipe box

Salsa Verde

  • 2 to 4 jalapeño chiles or other small hot chiles, roasted, peeled
  • 1 pound fresh tomatillos or 1-3/4 cups canned tomatillos
  • 5 cilantro sprigs
  • 1 garlic clove
  • salt

Remove stems from chiles, do not remove seeds. Set chiles aside. Remove papery husks from tomatillos. If using fresh tomatillos, place in a medium saucepan. Add cold water to cover. Bring to a boil, drain. If using canned tomatillos, drain. Place chiles, tomatillos, cilantro sprigs and garlic in blender or food processor. Blend until finely ground.

Turn into a medium bowl. Cover and refrigerate overnight. Before serving, add salt to taste.

Servings:
2 cups