Salsa Verde
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Martha Stewart Living, June 2005
- Yield Makes 4 cups
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Ingredients
- Coarse salt
- 12 tomatillos (about 2 1/4 pounds), husks removed, rinsed well
- 2 cloves garlic
- 1 1/2 ounces fresh cilantro (about 1/4 bunch), stems included
- 1 jalapeno chile, ribs and seeds discarded, flesh coarsely chopped
- 1 small white onion, finely chopped
- Freshly ground pepper
Directions
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Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.
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Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.
Cook's Note
Salsa can be refrigerated in an airtight container, up to 1 week.
This recipe is tasty, but it makes a lot. I had a lot left over, even after a party. Tomatillos can be pricey so next time I'll save some $ and cut the recipe in half.