Salsa Verde – Large Batch

Servings

Serving size

about 2 tablespoons

COOKING TIME

45 minutes

This recipe can easily be multiplied and keeps well in the refrigerator for several days.

Ingredients

1/2 pound Tomatillos, raw

2 clove Garlic, raw (peeled)

1/2 medium White onions (small dice)

2 pepper Jalapeno pepper (or serrano peppers)

1/4 cup Coriander (cilantro) leaves, raw

1/2 tsp. Salt

1 Tbsp. Olive oil

Instructions

Gather all ingredients and equipment.

Remove the husks from tomatillos, rinse until all sticky residue has been removed.

Optional: Remove seeds from the peppers for a milder salsa.

Place tomatillos, garlic, onion, and jalapeno in a pot, fill with water until ingredients are just covered. Boil for 10 - 15 minutes.

Blend cooked ingredients, cilantro and salt with 1/4 cup of cooking water for 30 seconds until ingredients are blended but sauce has texture. Add more water 1 Tbsp at a time if mixture is too thick.

Heat oil in a medium saute pan over medium-high heat. Once hot, slowly pour the salsa into the pan. Reduce to medium-low heat and simmer stirring occasionally for 15 minutes.