AuthorKevin PetrizioSalsa Verde or "green sauce" is similar to the red salsa we all know and love. It can be served with crackers and chips, but it also makes a great topping for fish and chicken. I'm making a medium spicy version, but that can be changed by either eliminating the jalapeno or leaving the seeds in the recipe. Make it to your taste!
Remove husks from tomatillos. They will feel sticky. Rinse well under cold water.
Cut the tomatillos in half and place cut side down on a foil-lined baking sheet sprayed with non-stick cooking spray
Add 3 garlic cloves to the sheet
Broil on high for about 5 minutes to lightly blacken the skins of the tomatillos. You are looking for a little char.
Add tomatillos to your food processor or blender. Squeeze garlic out of its peel and add to processor.
Add the lime juice, onion, cilantro, and jalapenos to the processor and pulse until all ingredients are the consistency of salsa. (Slightly chunky).
Season to taste with Morton’s Lite Salt and ground pepper.
Chill for 30 minutes before serving
Serve and enjoy!
1/2 cup is 1 serving of Vegetables
Count each serving as: 1 veggie
Ingredients
Directions
Remove husks from tomatillos. They will feel sticky. Rinse well under cold water.
Cut the tomatillos in half and place cut side down on a foil-lined baking sheet sprayed with non-stick cooking spray
Add 3 garlic cloves to the sheet
Broil on high for about 5 minutes to lightly blacken the skins of the tomatillos. You are looking for a little char.
Add tomatillos to your food processor or blender. Squeeze garlic out of its peel and add to processor.
Add the lime juice, onion, cilantro, and jalapenos to the processor and pulse until all ingredients are the consistency of salsa. (Slightly chunky).
Season to taste with Morton’s Lite Salt and ground pepper.
Chill for 30 minutes before serving
Serve and enjoy!
1/2 cup is 1 serving of Vegetables
Count each serving as: 1 veggie
