Salsa Verde

Name: Salsa Verde
Ingredients: 450 g tomatillos, husked & chopped; 125 ml onions, finely chopped; 5 ml garlic, minced; 1 serrano chili pepper, seeded and minced (or jalapeno pepper); 15 ml oregano, fresh, chopped; 2 12 ml ground cumin; 5 ml salt; 1 cup water; 30 ml cilantro, chopped (or more!)

9 ingredients

7 steps

Ingredients

450 g tomatillos, husked & chopped
125 ml onions, finely chopped
5 ml garlic, minced
1 serrano chili pepper, seeded and minced (or jalapeno pepper)
15 ml oregano, fresh, chopped
2 12 ml ground cumin
5 ml salt
1 cup water
30 ml cilantro, chopped (or more!)

Directions

1

Mix first eight ingredients in a pot (all but the cilantro).
2

Place cilantro in a blender.
3

Bring to a boil and simmer about three to four minutes maximum.
4

Pour cooked ingredients into the blender and pulse until tomatillos and cilantro are smooth.
5

Taste and increase salt if needed (though I use only 2.5 ml of salt when I make this dish).
6

Cool and serve with either pita chips, natcho chips or with tacos or fajitas.
7

If you wish to keep it for a few weeks, place the salsa verde into small sterilize jars and submerge completely in a pot of simmering water for five minutes.