Favorite Salsa Verde

Updated: Jun 6


When the weekend rolls around I'm always ready for a cocktail and snacks. To me, a drink isn't a drink unless I'm eating. In any case, my favorite nibbles are light in calories and big on flavor and even better if there's a chip involved. So I created Favorite Salsa Verde. I broil tomatillos and garlic until they develop a nice char and then add them to a food processor. I whiz them a bit and add cilantro and jalapenos. And of course, it's delicious. That's why it's my favorite.


Ingredients for Favorite Salsa Verde:


2 pounds tomatillos, paper removed, cleaned, and halved

7 cloves garlic

* 3-5 jalapenos, chopped

1 cup chopped white onion

1 1/3 cup cilantro

* This salsa should taste somewhat spicy. You can add as much pepper as you desire. My jalapenos were so mild that I kept adding more.


Time-Saving Tip: Prepare the salsa a day in advance and keep refrigerated.


We're ready to cook.


Place the tomatillos and garlic on a foil-lined sheet pan. Transfer to the oven and broil until everything starts to char and turn over. Continue broiling until all of the edges of the tomatillos and garlic have blackened.



Use the foil to help you pour the tomatillo mixture into the food processor. Process until nearly smooth. Add the onions, peppers, and cilantro; process until coarse and transfer the mixture to a bowl. Add a little salt, and if it seems too thick, add water to thin out the salsa. I ended up using nearly 3/4 of a cup of water.


It's ready! My Favorite Salsa Verde is so fresh tasting and so easy to prepare. It's fantastic with chips and great to cook as well.


Enjoy!


Favorite Salsa Verde:

  • 2 pounds tomatillos, paper removed, cleaned, and halved

  • 7 cloves garlic

  • * 3-5 jalapenos, chopped

  • 1 cup chopped white onion

  • 1 1/3 cup cilantro

  • * This salsa should taste somewhat spicy. You can add as much pepper as you desire. My jalapenos were so mild that I kept adding more.

  • Place the tomatillos and garlic on a foil-lined sheet pan. Transfer to the oven and broil until everything starts to char and turn over. Continue broiling until all of the edges of the tomatillos and garlic have blackened.

  • Use the foil to help you pour the tomatillo mixture into the food processor. Process until nearly smooth. Add the onions, peppers, and cilantro; process until coarse and transfer the mixture to a bowl. Add a little salt, and if it seems too thick, add water to thin out the salsa. I ended up using nearly 3/4 of a cup of water.

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