Salsa Verde
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Serving Size: 6 tablespoons
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
- Drain, reserving 1/2 cup of liquid.
- In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.
Cook Times
Ingredients
Ingredients
- 1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
- 2 serrano pepper more or less to taste
- 2 clove garlic roughly chopped
- 6 tablespoon white onion roughly chopped
- 1 teaspoon Kosher salt more or less to taste
Optional:
- 8 tablespoon fresh cilantro chopped
Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove, Wooden SpatulaNutrition
Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg
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