Quick Salsa Verde

Name: Quick Salsa Verde
Yield: Makes 4 cups
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

Recipe photo courtesy of Sang An

Freshly prepared salsa verde is an addictive chip dip.

Source: Martha Stewart Living, June 2005

Makes 4 cups

Yield

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

1. 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.
2. 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 Notes

Tomatillos are available year-round at Latin markets and some supermarkets. Salsa can be refrigerated in an airtight container, up to 1 week.

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Reviews

How would you rate this recipe?

kimkim

2 APR, 2008

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.
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