Salsa Verde

Salsa Verde
AuthorKevin Petrizio
RatingDifficultyBeginner

Salsa 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!

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Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
 1.50 lbs Tomatillos
 1 cup Red onionChopped
 3 Cloves garlic Unpeeled
 ¼ cup Fresh cilantro leavesChopped
 Fresh juice from 1/2 a lime
 2 Jalapeno peppers Stemmed, seeded and chopped (optional)
 ¼ tsp Morton’s Lite Salt
 Ground pepper (to taste)
1

Remove husks from tomatillos. They will feel sticky. Rinse well under cold water.

2

Cut the tomatillos in half and place cut side down on a foil-lined baking sheet sprayed with non-stick cooking spray

3

Add 3 garlic cloves to the sheet

4

Broil on high for about 5 minutes to lightly blacken the skins of the tomatillos. You are looking for a little char.

5

Add tomatillos to your food processor or blender. Squeeze garlic out of its peel and add to processor.

6

Add the lime juice, onion, cilantro, and jalapenos to the processor and pulse until all ingredients are the consistency of salsa. (Slightly chunky).

7

Season to taste with Morton’s Lite Salt and ground pepper.

8

Chill for 30 minutes before serving

9

Serve and enjoy!

1/2 cup is 1 serving of Vegetables

Count each serving as: 1 veggie

Category,

Ingredients

 1.50 lbs Tomatillos
 1 cup Red onionChopped
 3 Cloves garlic Unpeeled
 ¼ cup Fresh cilantro leavesChopped
 Fresh juice from 1/2 a lime
 2 Jalapeno peppers Stemmed, seeded and chopped (optional)
 ¼ tsp Morton’s Lite Salt
 Ground pepper (to taste)

Directions

1

Remove husks from tomatillos. They will feel sticky. Rinse well under cold water.

2

Cut the tomatillos in half and place cut side down on a foil-lined baking sheet sprayed with non-stick cooking spray

3

Add 3 garlic cloves to the sheet

4

Broil on high for about 5 minutes to lightly blacken the skins of the tomatillos. You are looking for a little char.

5

Add tomatillos to your food processor or blender. Squeeze garlic out of its peel and add to processor.

6

Add the lime juice, onion, cilantro, and jalapenos to the processor and pulse until all ingredients are the consistency of salsa. (Slightly chunky).

7

Season to taste with Morton’s Lite Salt and ground pepper.

8

Chill for 30 minutes before serving

9

Serve and enjoy!

1/2 cup is 1 serving of Vegetables

Count each serving as: 1 veggie

Salsa Verde
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