Fresh Salsa Verde

6 ingredients
3 steps

Ingredients

  • 1 pound tomatillos, husks removed
  • 3 to 4 serrano peppers, stems removed
  • 1/4 cup chopped onion
  • 4 tablespoons chopped fresh cilantro, divided
  • 2 garlic cloves, peeled
  • 1 teaspoon salt

Directions

  1. 1
    In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers.
  2. 2
    In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed.
  3. 3
    Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving.

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